Hummus is something that we use a lot of in he Gresham-Honeycombe household, as its a quick option for a healthy snack, sandwich filling, wrap filling and jacket potato filling. I love it served in red chicory boats (just take a head of red chicory, take off the bottom and fill each leaf with a mouthful of hummus).
So, for us, its a staple, but if you look carefully at commercial hummus in any supermarket, it is choc full of oil, in fact it is typically the second ingredient after the chickpeas. In commercial low fat hummus, it is the third ingredient after chickpeas and water. You really do not need the oil, nor do you miss it when removed.
You can make your own hummus easily and cheaply and obviously then you can control what goes in as ingredients.
To ring the changes, i like to vary the flavourings in my hummus – yes – i sometimes make a plain version, but i also love black-pepper, smoked paprika, garlic (with more garlic than usual), lime and coriander; red pepper; and this one – mexican:
6 x Sun Dried Tomatoes re-hydrated (Avoid oil-packed sun dried tomatoes)
2 x Tins of Chickpeas (Garbanzo Beans if in the USA)
1-2 x tsp of Chipotle Chilli Sauce (you can use any chilli sauce or seasoning to taste – the chipotle one can be bought from Ocado)
4 x Cloves of Garlic.
5 tbl sp of Lime (or lemon) Juice (or a mix of the two)
1 tbl sp vinegar
1 tbl sp of Tahini (optional – it’s high in fat, but gives a richer and smoother taste and texture)
1 small bunch of coriander (finely chopped)
Drain and rinse the chickpeas in a colander to remove any added salt.
Place all of the ingredients except for the chickpeas into a high-powered blender or food processor and process until smooth and blended. Now add the chickpeas and blend until smooth (you may need to push it down, or add some more liquid if it is too dry).
Place in a container and for regenerate 2-3 hours for flavours to develop although you can serve it immediately. Will keep for about a week, although in our house, it disappears very quickly.