There’s really little more satisfying than throwing a bunch of ingredients into a food processor for instant, home-made hummus. Especially on a hangover. It’s comforting and relaxing, and after a night of alcoholic excess, it’s reassuringly self-caring. It’s my go-to 7-minute dish and one which everyone also likes to tuck into.
How to make hummus in 7 minutes flat
Put in a food processor:
- 1 can of chick peas with a little bit of its water (or two cans if you’re making for a few people)
- 1 clove of garlic crushed (or two or three if you / your guests love a rich taste of garlic like I do)
- over half a lemon squeezed or a whole one for two cans of chick peas. The more lemon you add the brighter and more uplifting the taste. If your hummus tastes dull and dense then you probably haven’t added enough lemon.
- 1 tablespoon of tahini per can of chick peas (sesame seed paste)
- generous salt
- generous pepper
- generous glug of olive oil (in the mixture and for drizzling at the end)
- chilli flakes/cayenne pepper/paprika – optional to season
Whiz in the food processor until as smooth or as chunky as you like. If it’s too dense, add a glug of plain, unflavoured yoghurt or more olive oil.
Also ensure it’s full of flavour – nothing worse than hummus without enough kick – always add more lemon juice than you think you need and don’t be shy with the seasoning. Be generous, and give it some life!
So that’s it.. no frills, no fuss (just a bit of mess), speedy, natural and utterly delicious. Just toast some pitta, grill some tomatoes, kick back and enjoy.