Hummus is a dip that is found across the Middle East, Turkey and North Africa, and is now popular across the world.
Not only is it found alongside pita bread and chicken or lamb kebabs, but is a wonderful dip for crudités. It can replace butter or mayonnaise in a wrap or sandwich, and it is delicious nestled between a toasty ciabatta and a poached egg.
This is the basic hummus recipe, and a starting point for experimentation. Add cumin, coriander, smoked paprika or chilli flakes, or when blending, add sundried tomatoes, roasted red pepper or caramelised onion.
Garnish with toasted pumpkin seeds, pomegranate and cilantro or olives and mint, or simply drizzle with olive oil and a shake of paprika
And if, by any chance, you have leftovers, it freezes well.
- 1 can drained chickpeas (reserve the liquid)
- ½ cup tahina
- juice from 1 lemon
- ¼ cup olive oil
- salt and pepper – to taste
- 1 clove crushed garlic
- Blend all of the ingredients together with a stick blender or in a food processor.
- Slowly add some of the reserved chickpea liquid until the desired consistency is achieved.
- Taste and adjust seasoning as desired.
- Garnish and serve.