Hummus is one of those wonderful things that you do not have to buy in a plastic container from the supermarket if you know how to make it. Making hummus is a great way to reduce plastic waste if you’re actively pursuing a more sustainable lifestyle. It is very easy and the homemade version is so much better as it gives you the freedom to add any flavourings of your choice and you know what is in it.
I’ve made this version tahini free as it’s a bit tricky to find all the ingredients in my local shop during the lockdown. We’re avoiding going to the supermarket too often and when we are there it feels a bit like the million-dollar dash/a “walking dead” style shopping spree where you’re in and out as quickly as possible and by the time you get home you realise you’ve forgotten half of the things anyway.
Instead of tahini, you can add a bit of unsweetened, smooth peanut butter if you choose, it is optional and not necessary but it makes a good replacement for tahini. For this version, I’ve decided to embrace the opportunity to be more creative.
If you’d like to create variants of this recipe, you can skip the coriander and add caramelised onion (roughly 3 onions will give it good flavour), roasted red pepper and/or garlic (1-2 cloves). I enjoy having hummus on toast for breakfast so tend to leave the garlic out for this option.
Tahini Free Hummus with Corriander
- 1 400g can organic chickpeas
- 4 tbsp extra virgin olive oil
- 1 tbsp smooth unsweetened organic peanut butter (optional)
- juice and zest of one organic lemon
- a handful of fresh organic coriander leaves
- 3 tbsp water
- Drain and thoroughly rinse the chickpeas using cold water.
- Add the chickpeas to a large bowl along with the olive oil, lemon juice, zest, coriander and water. Blitz within a food processor or you can use a hand stick blender as I have for a more rustic, coarse texture.
- Season, transfer into a serving bowl and dress with a little bit of olive oil and coriander leaf.