Rustic Hummus

For ultra smooth and creamy hummus, you need to peel the chickpeas. At the time of this writing, we have a newborn, so unless Mick wants to do it, Rustic Hummus is what’s for dinner (or lunch, or snack, who knows what time it is? What year it is? Did I miss the school bus? How many pancakes fit on the roof?) My days/nights revolve around feeding a teeny tiny little human every one and a half to two hours, I am quite confident that if I can make this in my current state, you can too!

We make this hummus every week or two. It’s a quick, healthy afternoon snack, or a very light dinner, perfect for dipping freshly harvested veggies.

If we don’t have pita bread or crackers on hand, we will roast some potato wedges. Potatoes and and hummus are a great combo. Hummus is a bit like a garlic dip, but loaded with protein and fibre.

Want hummus but don’t have any tahini onhand?

Your options are:

• get some at the grocery store! Most stores carry it, and it last forever in the fridge;
• use a tiny bit of natural peanut butter instead (tahini is ground sesame seeds, and peanut butter is, of course ground peanuts);
• add a little extra virgin olive oil