Homemade hummus.

Once you've made the hummus by yourself, you will never buy it.  I guarantee.  All you need is a food processor and a few ingredients.

Main ingredients: chickpeas, lime, Tahini paste,  extra virgin olive oil,  lemon pepper.

The main ingredient is chickpeas. I used to buy tinned but since I've discovered dried chickpeas I just cook them at home. They taste better and it's cheaper, too. I got that idea from Ayten and I love it. Hope she won't mind if I share it here :)

So wash the dried chickpeas, put them into a large pan (they will grow) and pour warm water on them. Leave them for about 3 hours or overnight. They will become soft and will visibly bigger. Wash them again, put them into pan again, pour hot water on them and leave them to boil until soft. Drain them and leave to cool. Use them straight away or divide them into freezer bags to freeze. If you want to use them, just defrost  for about 1 hour before using.

Dried chickpeas soaked in a pan.

Homemade hummus.

2 cups of cooked chickpeas (or 2 tins - drained)
2 tbsp of Tahini paste
1 lemon or lime
1 clove of garlic or dried garlic powder
extra virgin olive oil
salt (if used) - I don't use salt

Put chickpeas, garlic and Tahini paste into food processor. Squeeze some lemon/lime juice - the amount depends how sharp you like your hummus. Just try, you can always add more. Turn the food processor on. Pour some olive oil but be careful again - you can always add more. To cut down the calories I like to add just a splash of warm water if I'm not happy with the consistency. Blend until you are happy with the consistency. I like my hummus crunchy.
That's all. Add a pinch of salt if you use it. Done :)

This is a recipe for a plain hummus. By adding some more ingredient you ca n make different flavour every time. Here are some ideas:

• sundried tomatoes 
• garden peas and fresh mint
• cooked beetroot
• fresh herbs: basil, corriander, chive, parsley, dill - anything you like
• chopped onion
• fried (caramelised) onion
• sweet paprika powder
• chilli powder or black pepper