hummus (gluten-free, dairy-free, vegan, paleo, grain-free, soy-free)

I grew up in the Middle East, so hummus with khubz and tzatziki with some kebab were my equivalent of McDonald's until the ripe old age of 13, coincidentally also when I discovered my Coeliac - I've only had McD's about four times in my entire life, and I'm so glad about that!

Authentic hummus with freshly baked khubz is reminiscent of some of my happiest memories, so recreating it is no simple task.

The oil gives it a very authentic look (and taste), but if you're trying to keep your calories controlled, it's delicious without as well.

Don't worry, there's no fancy cooking business involved here - as long as you have a partially functioning food processor, you'll be fine.

This hummus was 'mmm'-inducing all around our dinner table which is quite a feat considering each of our very different palates - I hope you'll enjoy it too.

Hummus

by Alessandra Peters

Prep Time: 10 minutes

6046531

Ingredients (serves 8-10)

• - 60ml water
• - 2 Tbs fresh lemon juice
• - 60ml tahini, stirred well
• - 2 Tbs extra virgin olive oil
• - 450g canned chickpeas, rinsed
• - 1 garlic clove, minced
• - 1 tsp salt
• - 1/2 tsp pepper
• - 1/4 tsp ground cumin
• - pinch cayenne pepper

Instructions

Combine water and lemon juice & set aside. In a second bowl, combine tahini and oil. Process chickpeas, garlic, salt, pepper, cumin, and cayenne for 30 seconds. With food processor running, slowly pour in water mixture and process for about 1 minute. Again, with food processor running, add in tahini mixture slowly and process for about 30 seconds. Transfer to a bowl and refrigerate for at least 30 minutes to meld flavours. Serve and enjoy!

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