The best Hummus recipe for Lunchbox

Each Lunchbox needs a great hummus recipe! Made with chickpeas, tahini, lemon, olive oil and garlic. It’s a great dip. Creamy and smooth, it’s completely incomparable to the thick, sour store bought hummus.
Hummus is not and never will be a dip to buy from a supermarket. It’s too sour, it’s too thick, it lacks the signature creaminess of real hummus.

Tips:

DRIED CHICKPEAS – use just a 1 cup of dried chickpeas (160g ) – once cooked it will be around 400 g. Soak overnight in 3 cups water. Pick out anything that doesn’t look like chickpeas that floats to the surface. Drain and place in a saucepan with 3 cups of water and simmer on medium for 40 – 50 minutes until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe.

PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high.

TEXTURE: Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.

SERVE: Serve at room temperature with cut veggies or bread Parmesan sticks, fresh or crispy baked pita bread – cut them up, spray with oil, sprinkle with salt and pepper and bake until crispy.