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Really Good Hummus
Easy to make and great tasting Hummus |
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1 tin of chick peas
1 lemon
1 teaspoon of salt
1 teaspoon fresh black pepper
2 cloves of garlic
dash of good olive oil
1 Espresso cup of Tahini
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I love hummus! I’ve eaten it for about the last 20 years, and although I live in the UK, I’ve spent a lot of time in the Middle East with work, so have tried real, authentic hummus on a number of occasions. I started looking to make my own a few years ago, mainly because I got sick of having to go to the supermarket every other day for a fresh tub. Anyway, having tried many different recipes, here is the one I believe makes for very good hummus in 10 minutes.
1. Empty the can of chickpeas in their liquid into a saucepan and heat gently for 5 minutes (don’t allow to boil).
2. Drain the chickpeas, but save the liquid. We’ll add this to the blender to regulate the consistency and it’s full of chickpea flavor!
3. Placed the drained chickpeas in a blender or food processor, add 1 teaspoon of sea salt, 1 teaspoon of black pepper, the juice of one fresh lemon, 2 cloves of garlic, and a dash of good quality olive oil.
4. The amount of tahini is always a matter of some controversy and discussion. Personally, I fill one small espresso cup with the paste and then add it to the blender. Some recipes call for 100-150g, but I consider this excessive.
5. Blend the ingredients together and add the chickpea water as required to produce a smooth paste (takes about 2 minutes). In the end, you should just about be able to pour the hummus from the blender. Remember, once the hummus settles in the fridge, it will become less runny and thicken up. Therefore, aim to blend the hummus so that it is slightly runnier than you actually want, and then leave it to set for a few hours. If the hummus is ‘just right’ at the point of blending, it will be too thick and stodgey the next day.
6. I serve drizzled with good olive oil and sprinkled with red paprika.
Enjoy!
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Preparation Time: 10 mins |
Serves: 6 |
| Recipe Origin: Lebanon |
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Submitted by: |
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Mark
United Kingdom |
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| This recipe has been viewed 2223 times. |
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