Its a little known fact that I spent close to five years of my late teens/early twenties working in a lebanese restaurant in the south west of Sydney where I grew up. My family lived on the same street as a pop up restaurant / chicken shop / burger joint, which quickly became the local go-to for good Hommus, Toum, Baba Ganoush, and traditional lebanese style chicken. The tabouli was always aplenty, and I very quickly learned to love kabees (pickles) as a late night pick me up (umami all day, anyone?).
In my mind, there is nothing worse than the grainy, lumpy, chickpea heavy hommus that most supermarkets sell. The problem with the decent kinds (shoutout YALLA dips), is that you’d be spending close to $15 a week on the stuff just to have a little each day with some carrot sticks.
This recipe is a SUPER simple, cost effective way to whip up your own hommus at home to taste JUST LIKE THE REAL DEAL. No nasties, five ingredients, done in 60 seconds.
INGREDIENTS:
500g tin organic chickpeas
5 drops lemon essential oil
(use something of a high quality — a 15ml bottle / 250 drops from doterra is $12.50)
2 cloves garlic
1 tablespoon pink salt
1/3 cup hulled tahini
2 tablespoons ‘light flavour’ olive oil
METHOD:
Peel and chop garlic cloves.
Drain some of the liquid from your tin of chickpeas.
Toss all ingredients into a high powered blender (I use a vitamix) or food processor, and blitz until well combined / smooth ‘spreadable’ consistency. Add an extra drizzle of olive oil and blitz until desired consistency, or extra salt / lemon oil to taste. VOILA!
Its THAT simple. No more spending $10 on a nice tub of hommus. AND so ready to be whipped up when guests are popping round with two minutes notice. Serve with veggie sticks / biccies, or lather across some pita bread to serve with lamb. Delish.