This is my next twist on Jamie Olivers ‘recipes to save your life’ – an easy but delicious hummus recipe. This is my families favourite way to eat hummus. The balsamic lends a lovely texture and delicious flavour that really compliments the hummus and we generally pair it with delicious dukkah too.
What’s so good about it?
The chickpeas are a high fibre, protein rich legume with a decent mineral profile (including good amounts of iron). The tahini is also a great source of protein and very rich in calcium. The garlic and spices will strengthen your immune responses and the olive oil is a rich source of monounsaturated fat. Why wouldn’t you eat it?
WARNING! Most shop bought hummus, contain dangerous vegetable oils, so please make your own. For more about why you must avoid vegetable oils, click here.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit specific dietary requirements.
Balsamic Spiced Hummus with Dukkah
- 425 g can chickpeas -drained and rinsed
- 1 clove garlic -finely diced or crushed
- 4 tbsp hulled tahini (halve if using unhulled)
- 1 tbsp aged balsamic vinegar
- 1 tbsp lemon juice
- 2 tbsp water -or the liquid from the can (aquafaba) makes it extra creamy
- 2 tbsp olive oil -extra virgin
- ½ tsp ground cumin
- ½ tap ground cinnamon
- 1 tbsp sea salt
- Ground black pepper -to taste
- Add all of the ingredients into your food processor and process until smooth and creamy. You may have to scrape down the sides a few times to get an even consistency.
- Serve drizzled with more olive oil and a delicious dukkah.
- I also love it topped with pomegranates and coriander.
- Drizzle a layer of olive oil over the hummus to seal it. Store in an airtight container in the fridge.
- Can also be frozen.
Garlic-freeSimply omit the garlic (there are enough spices for it to still be delicious).
Let me know how this hummus stacks up - post a comment below.