Wednesday, February 8, 2012


Hummus is such a wonderfully versatile condiment. I could happily
eat it for every meal. It’s lovely on it’s own with some flat bread .
It’s also wonderful as a sauce or a sandwich spread. It’s
pairs wonderfully with lamb but it’s soul mate is well and truly fresh
falafels, hot from the pan.
The secret to great hummus is to use some of the chickpea cooking
(or canning) water an pureeing everything for a good few minutes to
make it lovely and smooth. If you don’t have a food processor, don’t
let that stop you. Just mash everything together with a fork – the
result will be a little more rustic but will still taste divine.
serves 2-3
1 can chickpeas (400g / 14oz)
3 tablespoons lemon juice
1 – 2 cloves garlic, finely chopped
3 tablespoons tahini
Drain chickpeas, reserving the canning water. Pop chickpeas,
3 tablespoons of the canning water, lemon juice and garlic in a
food processor. Whizz for a few minutes, stopping to scrape down the sides
once or twice.  Add tahini and continue to whizz until everything is lovely
and smooth. Taste and season with salt, pepper and perhaps a little more lemon juice.

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