The Crazy Kitchen: Chilli & Lemon Hummus

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Thursday, 13 August 2015

Chilli & Lemon Hummus

On the quest to find snacks and light lunches that are both portable and suitable for a [mostly] clean eating diet, I've been making hummus (or is it houmus?). If you've got a powerful blender (I have a Nutribullet) then it's easy, otherwise it could take a lot of mashing and elbow grease.

I buy dried chickpeas, soak them overnight & then boil them. They can either be used within a couple of days or I freeze them on a tray and bag up once frozen. This saves soaking and boiling a batch whenever I need them. You can always buy canned chickpeas, which are much more convenient, but dried are a lot more economical (plus there are no additives that may have been added at the canning stage).

I decided to make this batch of hummus with some chilli olive oil that Pomora kindly sent me as part of their adopt an olive tree scheme. It's by far the best chilli oil that I've come across, as not only is it a vibrant colour, but it also has one hell of a kick! If you can't get hold of this, then any good quality extra virgin olive oil will do, and you can then add chilli flakes to suit your taste.

Chilli & Lemon Hummus

Chilli & Lemon Hummus

275g cooked chickpeas
3 cloves of garlic, peeled
juice of 1 lemon
75ml Extra virgin olive oil
30ml chilli olive oil
+ cold water as required
  • Add the chickpeas, garlic, lemon juice & olive oils to a blender and process until smooth, adding cold water as necessary, until it reaches your desired consistency
Chilli & Lemon Hummus

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