Simply Hummus

I was asked the other day about a hummus recipe, so as I was making some to put into the fridge for this week I though I would take a few photos.

My recipe … it's taken from Ella Woodward/Mills' first book Deliciously Ella.  I've never really found a recipe to beat it for simplicity.  

Although saying that, I did use a slightly simplified version when I did The Ration Challenge for charity last year on my other blog.  Swapping out the tahini for a tablespoon of peanut butter as that was all I had, and using mostly water rather than oil.

When I'm making anything these days I tend to get all the ingredients out on the worktop and then as I use them put anything not completely used up away again.  It keeps the kitchen tidy and it makes sure I don't forget to add anything that I should.

Can you spot the omission from the recipe?

Yes, I forgot to get out my lemon juice!!  I always use bottled juice rather than fresh lemons in recipes as it is handier and much cheaper.  As someone who only really like lemon in water and not on food I actually prefer my hummus without it after tasting the finished product!!

Once you have the basic hummus whizzed up, it is important to taste and adjust it to your own taste buds.  I ended up adding another clove of garlic, more oil and lots more salt and pepper to this particular batch.

I put half of the mix into two little tubs and then added a beetroot from a ready-cooked vacuum pack to the hummus left in the food processor,  and whizzed it up again.

Which then gave me three portions of gloriously pink hummus.  One for my lunch with dippable additions of celery, cherry tomatoes and a toasted wholemeal pitta bread, and two more to go into the fridge for another day.

I've found hummus keeps quite happily in sealed tubs in the fridge for up to a week.

Simply Hummus ❣

Sue xx