Hummus
Hummus is a chickpea-based dip, and a staple at any Levantine
table spread. Its simplicity means the popularity of this dish extends
far beyond its home of the Middle East, Turkey and North Africa,
and is now enjoyed across the world.
It’s also a great medium for experimentation. Hummus recipes
across the countries of the Levant might include spices such as
cumin, coriander seeds, paprika, dried chilli flakes.... You might also come across hummus blended with
red pepper, sun-dried tomatoes, and even caramelised-onion hummus.
The hard and fast rule for flavouring hummus is that there are no rules,
so it’s great for having fun with at home. Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy. I quite like adding black olives (and therefore less salt), for a briney Mediterranean kick and a different colour or just mix it with beetroot this will also give you a very nice colour and a nice taste .
Basic hummus recipe
Serves 6-8 as a starter
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2 x 400g cans of chickpeas (reserve the liquid and a few
chickpeas for decoration)
-
or take dry chickpeas and weak them 12 hours in water and
cook them afterwards for 20 minutes therefore you need
more oil and sometimes i add a little bit of water instead
-
4 tsp tahini
-
1 garlic cloves, crushed
-
1 tsp crushed sea salt
-
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
-
3½ tbsp freshly squeezed lemon juice
-
Paprika (optional)
-
Coriander or parsley leaves (optional)
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Hummus is also very tasty with the self made chapati! :)
