Hummus

Of course I don’t need to share my hummus recipe. There’s oodles of them out there on the web already. But surely, one more recipe can’t hurt, eh? Besides, I’ll add my favourite variations as well. That’s got to be worth something.

Fast and easy to make, cheap, creamy, tasty and healthy. You need only a few simple ingredients and a good, powerful hand blender. In fact, any powerful blender will work. You don’t need an expensive Vitamix – though you’d probably get even better results with that.

This is best made with fresh, home cooked chickpeas, but if you’re in a hurry, forgot to plan in advance, or just don’t want to cook your own chickpeas, you can use canned. It’ll be fine. I know because I’ve done it.

Ingredients

  • 1 cup cooked chickpeas
  • ½ cup tahini
  • ¼ cup lemon juice
  • 1 tbsp olive oil
  • water as needed
  • salt and pepper to taste
  • fresh garlic to taste

Directions

Place all ingredients in a jug and blend till you get a creamy consistency. Add water – just spoonful at a time – if it’s too thick. Taste, and add more salt, pepper, garlic or lemon juice if needed. That’s all there is to it. The basic recipe.

Variations

Tomato Hummus: Chop some sun-dried tomatoes and add them to your hummus. Blend for a little while longer, but not too long. You want to still find tiny little bits of tomato in there. You can also add in some parsley, to make it taste even better.

Avocado Hummus: Blend in half an avocado. Add some mint and dill.

Spicy Hummus: Add some sambal (Indonesian chili sauce). Garnish with sweet chili sauce.

Enjoy as a bread spread, dip, side dish… With hummus you just can’t go wrong. Not in my book.

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