Hummus is a staple in our house:
- It’s vegan
- It’s cheap
- It’s tasty
- It’s versatile
But, eating lots of hummus (at least one tub a week) means producing lots of plastic (at least 1 tub a week, or 54 tubs of non-biogegradable plastic a year).
Hummus is easy to make so this week I’ve decided to ditch the shop bought hummus and make my own and so far it’s pretty tasty. The only expensive ingredient in hummus is tahini – it’s about £3 a jar but it does last a long time so is worth investing in – I also regularly use tahini for salad dressings.
I’ve never really thought much about what a chickpea is or how it’s grown but a chickpea is actually a seed that grows in a pod. Chickpeas are low in fat, high in protein (7g per 100g) and very versatile. Best still, they only cost about 50p a can.
My recipe is pretty much ad-hoc but it something like:
- couple of tablespoons of olive oil
- a 400g tin of drained chickpeas
- tablespoon of tahini
- juice of half a lemon
- half a teaspoon of garlic granules
- tablespoon of water
Blend it until it’s smooth and then try not to eat the contents of the blender.
In the past couple of days I’ve had hummus with breadsticks, falafel, salad and as a sandwich spread. Pretty versatile!
Putting homemade hummus down as an eco win.