The last few days had me craving for hummus. Maybe it’s my body crying out for some tasty alternative to butter on toast, or the layers of flavour in the simple dip, or simply wanting to release my inner domestic goddess into the kitchen for some fun.
I’ll spare you the ‘lecture’ of why hummus is good for you, which can be found in many other posts on the Interwebs. For me the reasons are simple — it tastes fantastic, finger licking good, and if you make your own you can have as many flavour variations as you like without buying tubs of them from the store.
Searching the web I found a few good recipes which, when combined, led me to one that I could remember pretty easily. The key to a good, smooth hummus, apparently, is the order in which you add the ingredients into your blender.
Also on the chickpeas, you can soak and cook dried chickpeas but I’m cool with using canned chickpeas because they’re nutritionally similar, plus I get to eat my hummus in 10 minutes!
First, let’s get the goods together:
- 1 can 400g chickpeas
- 1/4 cup extra virgin olive oil, and some to drizzle
- 1/4 cup tahini (your choice of hulled or unhulled)
- 2 cloves of garlic, minced
- Juice of 1 lemon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander seeds
- 1/2 tsp salt (or to taste)
- Dash of smoked paprika
- Dash of cayenne pepper
- Blend the tahini and lemon juice together first. This makes the tahini lighter in colour and thicker.
- Next, add in the olive oil, garlic, cumin, coriander, and salt. Blend for a couple of minutes. Make sure you scrape the sides down in between blends so they mix together nicely.
- Now add in your can of chickpeas. Again scrape the sides down between blends.
- If you like your hummus runnier, add a little bit of water.
- Pour your yummy hummus into a bowl, add some smoked paprika and cayenne pepper before serving.
You can also add other spices to give your hummus a different twist. Try it with diced olives, crushed pistachios, maybe even a dollop of harissa to ignite that fire in your belly…