There’s a million ways to spell it and a million ways to eat it. But there’s only one way to think about it, and that is that hummus is delicious. I was recently in a supermarket, looking at the dips section and was shocked to see all of these random ingredients in what should be such a simple food! Emulsifiers, stabilisers, preservatives… Making dip at home is a bloody easy, bloody delicious and bloody cheap way to get around all of this malarky!
Here’s a super quick recipe idea to use up that random can of chick peas you’ve had in the back of your cupboard for the past 5 years.
You will need:
– 1 can of chick peas, drained
– the juice of 1-1.5 lemons
– a few teaspoons of tahini
– olive oil (a couple of tablespoons)
– salt and pepper
– a little water
It may look like I’ve been a little vague on the quantities here, but that’s the point! Make it to suit your taste. I, for one, am a fan of lemony, tahini-y hummus but others might absolutely hate that sesame residue.
Step 1 – whirlwind tour: Get your best looking blender out on the bench. Tip in your can of chick peas, start with 3 tablespoons of olive oil and the juice of one lemon, along with 4 teaspoons of tahini. Add a generous couple of pinches of salt and pepper and whiz’er up. I found it helpful to add in a couple of tablespoons of water, just to get everything to blend to a nice, smooth paste. From here, it’s one of those add-a-little-bit-of-this, add-a-little-bit-of-that kind of things. I went for another half-lemon’s worth of juice and a couple more teaspoons of tahini. I also added a tiny bit more olive oil and water to smooth things out. Blend until it’s all smooth and creamy and then smear it on bread, have it with falafel, eat it with a spoon, have it with some salad or barbequed meat… whatevs! Will keep for around about a week. If separation occurs, just stir it back up 🙂
If this gets too boring for you, have a go with chucking into the blender some roasted capsicum, or some olives!