Hummus is a delicious Middle Eastern condiment or paste, served with pita breads, falafal, grilled meat and vegetables, and as a dip.
HERE’S HOW TO MAKE IT
2 cans of chickpeas (also called Garbanzo Beans) or 2 cups dried, soaked overnight then cooked in fresh boiling water for about 2 hours until soft (skimming off the foam)
1 T sea salt (use less if you’re using canned chickpeas as they already are salted)
3 garlic cloves, crushed
3/4 cup tahini sesame seed paste
1/2 cup fresh squeezed lemon juice
1/2 c water
freshly ground pepper to taste
Process all ingredients until smooth, adding more water if it’s a bit stiff. Omit the tahini paste if you want.
You can also add roasted beetroot, peppers and peppadews, chopped roasted nuts, a dash of chilli, paprika and/or cumin powder for extra depth of flavour. Add a generous dollop of yoghurt to make a great sauce for grilled fish.
Serve in a bowl, garnished with parsley and a swirl of extra virgin olive oil
Refrigerate, covered, for up to 1 week and freeze for up to 3 months.
TRY IT IN
Harissa chicken with hummus
Grilled split pitas with hummus, haloumi and avocado
Grilled chicken skewers with hummus yoghurt sauce