In their earlier years, the only way I could encourage my boys to eat raw vegetables was to serve cucumber and carrot sticks with a big dollop of hummus on their plate. It was getting costly, so I started making my own hummus, and later, my own tahini.

There is always a jar of hummus in our fridge, and when it runs low, I whip up a fresh batch in no time. My go-to lunch at the moment is creamy hummus smeared on rye crackers or rice cakes with avocado slices, tomato, cucumber ribbons and a sprinkle of himalayan salt.

Not only is hummus absolutely delicious, it also has endless health benefits! It is an excellent protein source, it’s high in fibre, iron, folate, phosphorus, and B vitamins (all especially important for vegetarians and vegans). The lemon juice adds immune-boosting vitamin C, and if that’s not enough reason to add hummus to your day, the chickpeas and added garlic and olive oil are all known anti-inflammatory foods!

This recipe is a classic and is well-loved in our household. From time to time we play with colour and add ingredients to change things up. If you’re a hummus lover like we are, I’m certain you’ll also love this beetroot hummus recipe.

Method

Drain the chickpeas from the can. Keep the brine (aquafaba) as there are many uses for it!

Rinse the chickpeas in a sieve under running water.

If you want a smooth hummus (and have time & patience), remove the outer skins from the chickpeas. I shake the chickpeas in the sieve which loosens the skins. I take out as many as I can.

Place the chickpeas, olive oil, tahini, garlic, cumin and the juice of a lemon into food processor and process until smooth.

Add water if needed to get desired consistency.

Add a fair amount of salt and a pinch of pepper according to your taste.

I love to add a few drops of tabasco sauce for a lil’ zing.

Process until creamy.

Place mixture in container or bowl of choice, and drizzle olive oil over it.

Garnish with paprika.