Truth bomb: hummus is not only tasty, it’s SO EASY to make. Besides, snacks always taste better when they’re made with love.
I wanted to give my hummus a hit of Japanese citrus, instead of using lemon juice. Having used yuzu juice in a sweet recipe, I was keen to give it a try in something savoury.
I used my shiitake and porcini salt – you could use salt and pepper to season instead. You could even mix through some avocado.
This is a major cheat version – I’m sure this would taste better if you had dried beans and soaked them overnight.
The best part is that you can use hummus for loads of things – as a dip with crackers or fingers of carrot, cucumber and celery, instead of butter on sandwiches, as a condiment with roast veg or as the base for a salad dressing.
- 1 can cannellini beans
- 1 can chickpeas
- 1.5 Tbs yuzu juice
- 1 tsp cumin
- 2 cloves garlic, minced
- 1 tsp Porcini and shiitake salt
- 1 cup extra virgin olive oil
- Drain the beans, reserving half the liquid from one can. Set aside a teaspoon each of cannellini beans and chickpeas.
- To a blender or food processor add the beans and liquid, yuzu juice, garlic, cumin and mushroom salt. Blend, slowly adding olive oil to get your desired consistency.
- Transfer to a serving bowl and top with the remaining teaspoons of whole beans and a drizzle of oil. Serve with crackers.
Tell me friends, what’s your favourite way to enjoy hummus?
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