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Zero Waste Hummus!

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Zero Waste Hummus!

 

Going to the grocery store can be overwhelming when you're trying to live a less wasteful life, especially when you live here in Hong Kong.  So I've decided to take it one plastic packaged grocery item at a time, and try to find a more sustainable option.

First challenge: HUMMUS!  My love for hummus is real!  But of course most come in plastic tubs.  And you all know where these end up.  So after I found the absolute best recipe on Inspired Taste, I looked through my local grocery store and found all the ingredients I needed in glass/metal jars.  

The salt, chickpeas (garbanzo beans) and tahini all come in glass and metal, I buy our olive oil in a bulk metal tin from Olive Tree HK and of course the lemon and garlic come loose.  If you'd like to add cumin I'm sure you can also find this with a metal cap, but this is just the one we had on hand at home.

Once you have all of the ingredients gathered, it doesn't take long to make at all.  A smooth creamy crowd please, for sure!  And no plastic waste.

INGREDIENTS

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika, for serving

 

DIRECTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

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