Hummus

We generally make our own hummus rather than buy it in the store. It is simple to make, and means that you can really flavour it how you like. Hummus is very easy to change the flavour, you can do this by changing the acidity (lemon or vinegar), changing the nuttiness (use different pulses or add different seeds) or change the sweetness (use different spices or herbs).

Rather than use canned chickpeas, we cook up a large batch of chickpeas ourselves. Most of the batch goes into yoghurt pots in the freezer, waiting for their turn to be turned into hummus. To cook up chickpeas simple soak your bag of dried chickpeas overnight in plenty of water with a pinch of baking soda (takes care of the smell). The next day, drain and refresh the water and cook in stock pot for about 45 minutes or until soft.

Ingredients

  • 1 pot of chickpeas
  • Juice of half a lemon
  • 2-3 tbsp tahini (sesame paste)
  • 1 tsp tabasco sauce (we use Waha Wera for it’s sweetness)
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
  • Dash of water

Method

  1. Throw everything in the blender and whiz till smooth.
  2. Have a taste, and whatever you think is missing – generally more salt.
  3. If the hummus is too thick, thin with either water or oil.

Variations

  • The beauty of making hummus is trying flavours that you cannot readily buy in the supermarket, here are a few ideas:
  • Use balsamic vinegar instead of lemon, and add some fresh thyme
  • Make a za’atar hummus by adding sumac, thyme and whole sesame seeds
  • Rocket and basil
  • Pumpkin seed and sage




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