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Homemade Hummus

I spent this morning making focaccia, hummus and preserved lemons with a bunch of women at the marae. It took us an hour. It’s pretty quick and easy to magic up a delicious and super economical feast. The hummus was amazing! so much nicer than anything you could buy. You just can’t beat fresh and home-made. Kids love to help in the kitchen and it gives them more incentive to eat such good and tasty food especially if they’ve had a hand in the making. My moko’s love pushing the buttons on the blender/food processor.

Ingredients; I can dried chickpeas rinsed, 4 cloves garlic peeled, 1 small tsp rock salt, 1/2 tsp tahini (or 1 tablespoon of dry roasted and ground sesame seeds), juice and zest of one very juicy lemon, a few twists of black pepper, 1/3 cup good olive oil plus a little water.

Put everything in the blender and process until smooth and creamy. You’ll need to stop and scrape down from the edges once or twice. This will keep in the fridge in a sealed jar for at least a week. Serve with a little drizzle of olive oil over top. My mokos bring this in their lunchboxes to have with carrot and cucumber sticks, corn chips or brown rice crackers. Enjoy.

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