For the past couple of weeks, I swear I’ve had an overload of hummus. Surprisingly, I still love it! There are so many different way of making hummus; pesto hummus, sun dried tomato hummus, classic hummus, and the list goes on and on!
I actually posted a hummus recipe a while back but it was sort of a combi post where I had a couple of other recipes as well. Here’s the link if you wanted to have a look. The hummus recipe in that post was slightly different as well. I tend to make hummus differently every time but this one is a classic way of making hummus! So anyway, I thought hummus deserves its own post. Yep. Because it’s just that great. I mean seriously! It’s so healthy and it goes well with copious amounts of edibles. You can use it as a dip for a snack, or you could even combine it with a proper meal! The list is endless.
So here I present you with a classic hummus with just a tad bit of thyme, because thyme is divine. Yep I rhyme.
- half a can of chickpeas
- 1 big clove of garlic, roughly chopped
- a generous squeeze of lemon juice
- 1 tsp sesame seeds
- sprinkle of sweet chili
- 2 sprigs of fresh thyme
- 2 tbsp water
- a little sprinkle of cayenne pepper
- salt and pepper to taste
- 2 tbsp olive oil
- sesame seeds for garnish
In a food processor, throw in your rinsed chickpeas, olive oil, garlic, lemon juice and the rest of the ingredients apart from the sesame seeds for garnish and water. Pulse that for a few seconds until it reaches a creamy texture. If it’s too thick, add water. Add water accordingly to how runny or thick you’d like it.
I like having tiny little chunks in my hummus. It really adds to the texture!
Once you’re happy with the texture and taste, pour it into a bowl, sprinkle some sesame seeds and it’s ready to be devoured!
It goes great with pita bread, tortilla chips, raw carrots and cucumber, almost anything really!
Did you try this recipe? Do you like hummus? What’s your favourite variant of hummus?
I’d love to know!