Hummus

Hummus, plain and simple

Ingredients

  1. 1 x can of chickpeas
  2. 2/3 cloves of garlic
  3. 1 lemon
  4. 1 x tbsp tahini
  5. Olive oil (1/2 tbsp)
  6. A little water
  7. Salt and pepper to taste

Method

  • Remove the skin from your garlic cloves and place them in a food processor. Give it a flash to crush the garlic
  • Drain and wash your chickpeas and put them in the food processor. Give it another boost
  • Cut your lemon in half and squeeze all the juice from one half
  • Add the tahini, olive oil and some water and blend again (a little longer this time). so everything can mix well)
  • Scrape the sides of the blender and give it another flash
  • It’s time to check the consistency and taste! If the hummus seems too dry, you can add a little more water, oil, or lemon juice (or a combination of the three). This is why the tasting part is important, as the lemon can dominate if too much is added. Mix again
  • Add salt and pepper to taste and continue to mix/add (water, oil, lemon juice or salt and pepper) until you are happy with the consistency and desired flavor
  • Pour/put your hummus into a bowl
  • Serve immediately or leave in the fridge for an hour or two to allow the flavors to settle (the garlic will become less strong over time)
  • Garlic Tips: Some people don’t like the taste of raw garlic. If that’s you, here’s a little tip. Put cloves (with peel) in water and boil on the stove. Simmer for about 20 minutes. Remove and peel (let cool slightly first), then place in food processor. If you like the taste of raw garlic but find it too strong at first, prepare your hummus a little ahead of time and let it cool in the fridge. This allows the flavors to mellow.

    Variations:Now that you have your basic hummus, have fun experimenting with the flavors. You can add olives, roasted garlic, chili, jalapeño, basil, artichokes, fresh herbs, etc. (Add these after checking out the flavors.) My two current flavor obsessions include sun-dried tomatoes (which would go well with most of the suggestions above); I make a version with sundried tomatoes and smoked liquid (mesquite flavor, a teaspoon or two, with about 4/5 sundried tomatoes) and a version with sundried tomatoes and capers (about the same number of tomatoes as the smoked liquid version, with a tablespoon). or two capers – I love capers!). Making your own combos is one of the best things about making your own hummus. Serve with crunchy veggies, tortilla chips, and other dips like Guacamole.

     

     

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