Sunday, 7 February 2010

Hummus [off Challenge]

Some things are so much better made at home.......I find that supermarket hummus is often sharp, with too much tahini in it. Homemade is creamier, cheaper, and you can adjust the seasoning to suit. My recipe:
1 400 g tin of good organic chickpeas, drained and rinsed
1 tablespoon tahini (or to taste)
2 cloves of crushed garlic
the juice of a lemon
3-4 tablespoons of extra virgin olive oil - a peppery Greek Kalamata works well
salt and pepper, and a little cayenne pepper

Bung it all in a food processor and blend well, scraping the sides of the bowl every now and then. If too thick, add a tablespoon of hot water. Taste and adjust the seasoning. Serve with a spoonful of reserved whole chickpeas, if liked, with more oil poured over and a sprinking of cayenne.

1 comment:

  1. excellent stuff, we'd been a bit unhappy with our hummus the last time we made it so this so it'll be good to have a different recipe to try out.