The right way to spell or say it can be amusing, but nevertheless it is such a yummy thing to eat as a dip or as an accompaniment to a main dish. In addition it’s really healthy & nutritious and it’s SO easy to make!! One of the nice things about homemade hummus is that you can control the amount of salt & oil you put in, as the quantities in the shop bought ones can be a little excessive I find. This recipe can be made and then frozen up to a month.
Serves about 6 – 8 people as a dip
What you need:
- 2 x 400g tinned chick peas (drained but keeping the liquid from 1 can)
- 2 large cloves garlic
- 2 tablespoons of light tahini
- 1 tablespoon of soured cream or plain yoghurt
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to your taste)
- 3 tablespoons lemon juice
- 4 tablespoons of extra virgin olive oil (plus more to drizzle on top)
- 1 – 2 sprigs of fresh mint leaves
- Parsley – finely chopped
- Coriander – finely chopped
- roasted ground cumin
- 1 tablespoon chick peas
- 1 tablespoon olives
- dried red crushed chillies
How to make it:
- Tip your rinsed chick peas into the food processor. Add the tahini, crushed garlic, salt, lemon juice, mint and about half a can of the reserved liquid from the 1 of the cans. Turn on the food processor and slowly pour in the oil while it runs.
- When you have a nice smooth consistency (I find that homemade has a slightly more coarse texture than the shop bought hummus), tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with any of the other garnishing options above.
Why not try out some “No Fry Spicy Crisps” to go with this yummy Hummus dip! Click here for the recipe 🙂