Hummus is an incredible plant-based spread to keep handy. You can combine it with everything and make hundreds of different variations, even sweet ones. I like to keep it light and fluffy, almost like butter. But a healthy one! The secret to achieve this result is a perfect balance between structure and moisture, and this means you can simply regulate the amount of water, according to your preference.
I strongly recommend you to prepare your own hummus, rather than buying a store-bought version, because it’s so incredibly easy and you can avoid that bitter after-taste, which is so common if you buy it. I prefer not to use raw garlic in this recipe, because I feel it overpowers the other ingredients that I want to taste, but you can add it if you prefer.
You can use this recipe without the mint, for a more basic version, or get creative and substitute the mint with basil, or curry powder, or turmeric powder, or grilled bell pepper, or grilled garlic, or sun-dried tomatoes, or green olives…. Fantasy is your only limit!
Ingredients for 2 servings
- 1 jar of chickpeas, rinsed and drained
- 6 Tbsp of water
- juice of ½ lemon
- a drizzle of extra-virgin olive oil
- 1 Tbsp of tahini
- salt and pepper to taste
- a handful of fresh mint leaves
Place the ingredients inside your high-speed mini-blender and blend for about 2 minutes, or just a bit longer if you like it smoother. Add water if necessary. Store in the fridge for a few days.
You can spread it on your favorite bread and also top it with vegetables, if you like.
You can make this recipe also in a food processor, or in a traditional blender.