Written by Sophie
Hummus is such a good staple to add to a meal or have as a snack. Chickpeas are cheap and keep you full for a long time, not to mention that they are full of goodness! Since I moved to Singapore, I haven’t been able to find the same kind of hummus we can get back in the UK, so I have worked on a few variations and this is the best base for hummus that I have created.
It’s also great because you can add whatever flavour you like – I tend to add caramelised onions as an extra but have also added steamed beetroot which makes it bright pink too!
1 can of Chickpeas – drain but keep the water for later
1 tbsp Tahini
2 tbsp Plain Yoghurt
1 clove of Garlic
Wedge of Lemon
Pinch of Paprika
Salt & Pepper for seasoning
Put all the ingredients (including up to 6 tbsp of the liquid from the can of chickpeas) into a blender – I use a handheld blender. Blend until smooth and then add more of the liquid if you prefer it slightly thinner.
Servings – 7, calories per serving 70 calories