The traditional middel eastern dish that is just as popular today as it was 2000 years ago.
• I can chickpeas
• 1 clove garlic
• The juice of half a lemon
• 3 tbs Tahini
• 5 tbs flavourful olive oil
• Salt og pepper to taste
• 1 ts sugar (or one tbs sweetcorn)
• (optional) red chilli flakes to taste
Add the garlic clove and about half of the lemon juice in a food processor and mix as fine as possible. The acidity of the lemon will remove some of the bite from the garlic and give it a milder flavour.
Next add in the chickpeas, sugar, Tahini and olive oil and mix. The paste will probably be too thick at this point. Add more of the lemon, olive oil, water, salt, pepper or any other spice and mix until you like the taste of your hummus and it mixes nicely. Some people like it more sour or salty than others. Keep mixing until you get a smooth consistency.
Put the Hummus in a bowl and ad a little more olive oil on top. It will keep in the fridge a couple of days but is best served immediately.
Want to know more about the history of hummus?
The Hummus Blog
Andong’s quest for the world’s smoothest hummus