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Saturday
Apr102010

Hummus

This is too easy. The better the olive oil and the better the chickpeas: the better it all gets - but you can't go wrong with even the simple can of chickpeas and what's in the cupboard for an easy quick dip that always works. Make sure to  blend it well for a good few minutes so it whips up - it will be extra smooth and creamy. The chilli kick is great, but be careful how strong your chilli oil is and add it bit by bit, tasting as you go. This goes beautifully with the chorizo and peppers recipe, spread on toast.

Also a wonderful lunch box addition, high in calcium, but avoid the optional chilli, keep the garlic and lemon to the minimum.

Whenever I think of it I whip this up and love having it in the fridge as a snack ready to go, for picnics and for visitors.

"Quick standby for unexpected visitors" - Lisa Gunthorpe

Pictured: Hummus

1x 400g tin chickpeas
1 - 2 cloves garlic, crushed
¼ cup tahini (sesame paste)
Juice of 1/2 - 1 lemon, depending how lemony you like it
Pepper and salt
¼ cup olive oil
Optional ½ - 1 tbsp chilli oil, or less depending on how hot you like it

Drain chickpeas, reserving 3 tbsp water. If substituting for dried, soak overnight in fresh water drain well; add 3 tbsp of fresh water to blend.
Put in food processor and blend til smooth.
Add garlic, tahini and lemon juice and process again.
While it’s running, add chilli oil, and slowly add olive oil.
Continue to process til hummus has lightened and turned creamy in colour and texture.
Season to taste with pepper and salt.

Serves 6 

TasteTip - hummus is the Arabic word for chickpea. Chickpeas are now a world-wide legume, used particularly in Middle Eastern cuisine, and began in ancient Egypt. Finely milled chickpea flour is called gram flour or besan flour, in Indian cooking it is used to make batters. In Spain and some parts of the US, chickpeas are known as 'garbanzos'.