Sometimes it seems as if hummus should be the UK’s national food.

It’s a real crowd pleaser, everyone loves it, adults and kids alike. But, how often do you check the ingredients label of shop-bought hummus? For a supposedly ‘healthy’ food, it is usually made predominantly with rapeseed or vegetable oil, instead of using traditional (and considerably healthier) extra virgin olive oil. Over the years, this has become a point of frustration for Bast, so he is now on a mission to get everyone making their own ‘healthy’ hummus at home. It is ridiculously simple, kids love to get involved and you can jazz up the recipe in any way you like, just try adding sundried tomatoes, roasted peppers, lemon and coriander, olives. If you have never made your own hummus, why not give it a go… Bast thinks you will be over the moon with the results.

Here is his basic recipe to get you started…..

Blend all of the ingredients together using a food processor, until broken down, but still dry and coarse.

Add a splash of water (about 1/4 cup) and blend again. Add more water until you have reached your preferred hummus consistency (we like ours smooth, but firm, compared to the usual supermarket slurry).

Refrigerate to store and use within 2-3 days. Best eaten with a picnic and a sea view, but also great on toast in the mornings, alongside a Sprout super salad or fed to hungry children with flatbread soldiers or sticks of carrot and pepper at any time of day. The possibilities are endless!

1 can organic chickpeas, drained (you can keep the canning liquid or aquafaba for vegan baking)
1 smallish clove of garlic, minced
1 level tbsp tahini (sesame paste)
juice of 1/2 lemon
3 tbsp extra virgin olive oil
1/3 tsp fine Himalayan pink salt
1/4 tsp ground cumin
a splash of water (as needed)
a grind of two of freshly cracked black pepper (to taste)
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