Hummus

I know you can buy hummus at the supermarket and usually it’s of a decent quality, but when it’s so easy to make, why buy it? Firstly if it doesn’t have garlic it’s not hummus, at least not for me! Although I know some people don’t like garlic, so if you are one of those people you can do without it. Secondly, if it doesn’t have tahini (sesame paste), it’s not hummus!

All you need are the basic ingredients and a hand blender. If I’m making it just for me I don’t even bother with a blender, I use a fork since I like it chunky anyway. Hummus is so versatile and you can have it as a dip or a side dish with many different meals. I like to have it as a dip with some raw carrots, and peppers and cucumber work well too.

Hummus
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 400 g of drained tinned chickpeas
  • 3 cloves of garlic
  • 1 generous pinch of salt
  • 6 tbsp tahini paste
  • 1 tbsp of extra virgin olive oil
  • Juice of 1 lemon
  • 75 ml – 100 ml of water (start with less and add a bit more to loosen)
  • 14 oz of drained tinned chickpeas
  • 3 cloves of garlic
  • 1 generous pinch of salt
  • 6 tbsp tahini paste
  • 1 tbsp of extra virgin olive oil
  • Juice of 1 lemon
  • ¼ to ⅓ cup of water (start with less and add a bit more to loosen)

Instructions

  1. Place all the ingredients except the water in a food processor or in a bowl if you have a hand blender.
  2. Blend until it is smooth.
  3. The mixture will probably be quite thick in consistency, add a little water at a time until you get the right the consistency.
  4. Check for seasoning and serve with some smoked paprika sprinkled on top, some chopped parsley or coriander, or even some pine nuts. Pour some extra virgin olive oil on top too.

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