The best hummus

The best hummus

Hummus is proof that some of the best tasting things in life are the simplest to make. All you need are these six ingredients and requires no cooking – only a food processor. The recipe that you will read below  will give you that amazing bazic hummus  and then you can experiment with different flavours depanding on your taste.

This  is a chickpea-based dip. It is because of how simple it is that now this dish is served far beyond its home and is now enjoyed across the world.

You can use this kind of dip to accompany chicken and lamb kebabs which are cooked over coals in the garden.It’s such a popular staple food because it compliments so many things. Meat goes without saying, particularly lamb, but it’s also ideal for vegetarians who wish to dunk in a crisp crudité. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads. By

Serves 6-8 as a starter

  • 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 4 tsp tahini
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (optional)
  • Coriander or parsley leaves (optional)

Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.

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