Hummus is my favourite snack food- both moreish and healthy, it’s perfect with a mid-afternoon cup of tea and carrot sticks to keep the brain functioning. Furthermore, it’s incredibly versatile, and goes well with a wide variety of foods. Indeed, one of my favourite themed film nights that Flossanna did at university was “Hummus and Clueless”, where we paired hummus with lots of different toppings and one of the best films ever made.
I’ve attempted a budget version below; inspired by Nigella, I’ve replaced the tahini with peanut butter, on the assumption that students are far more likely to have a jar of peanut butter hanging round at the back of their cupboard than they are a jar of tahini. This may offend the traditionalists among you, but tahini can easily be swapped back in if you so wish. The quantities listed below are guidelines; feel free to adjust them according to your own tastes. You don’t need a blender for this recipe- a good potato masher will do a decent job!
400g tin chickpeas, drained and rinsed
1 tbsp. peanut butter
2-3 cloves garlic, peeled and crushed
6-8 tsp. lemon juice (around 1 1/2 -2 lemons)
1 tsp salt
1/2 tsp. ground cumin (optional)
Around 4 tbsp olive oil or water (olive oil will make it taste better, but obviously water is cheaper)
- Roughly blend or mash the chickpeas into small pieces.
- Add the peanut butter and garlic and blend/mash further.
- Drizzle in the lemon juice and blend/mash until it’s sufficiently lemony and it has a good texture that isn’t too dry. Add the salt and cumin.
- Slowly drizzle in the oil or water whilst blending or mashing the hummus until it has a good sloppy consistency. Don’t be afraid to take out all your deadline stress on your mixture, especially if you’re mashing it! The smoother the hummus, the better.
- Give it a good sprinkling of pepper, and enjoy with pitta bread, salad, carrot sticks, celery, toast, potatoes- the possibilities are endless!