I like to think of Hummus as the Marmite of the Middle East. People I talk to about it either love it, or they detest it. Of course, there are always some people who will say they don’t feel strongly about it, but I’m never one to let them spoil my analogy!
This is a very simple hummus recipe. I developed it many years ago to please my own palette. I found many of the recipes on the internet were too heavy on the tahini for me and it’s a taste I’m not overly keen on. The recipe forms a great base for a whole range of variation; roasted red pepper, chilli or sun-dried tomato all lend a lovely flavour to this delicious dip.
I like my hummus with toasted and sliced pitta bread; I’ll often eat this as a weekend lunch. As a snack, it pairs well with vegetable sticks (carrot, celery etc) as a low-calorie alternative to the mid-afternoon pack of crisps or chocolate bar. It can also be put into a sandwich with any range of fillings for a lovely flavour.
The recipe uses tahini which is a paste of sesame seeds. This can usually be found at a supermarket but if not, use 1 tbsp sesame seeds as part of step 1 and process for longer until they have broken down completely.
I love to use Yare Valley Oils extra virgin cold-pressed rapeseed oil for my hummus. It has a wonderful flavour and is a really versatile oil – I love to use it when baking bread, too. They also make some cracking dressings, chilli oil and even an oak smoked oil! However, olive oil could be used in its place if desired.
A lovely Middle Eastern dip, perfect as a snack or accompaniment.
- 5 tbsp rapeseed oil (you could use olive oil if you prefer)
- 2 cloves of garlic
- 0.5 tbsp tahini
- 1 can chickpeas
- Juice of 0.5-1 lemon
1. Place the oil, garlic and tahini into a food processor or blender and process until everything is combined and there are no large lumps of garlic visible.2. Add in the drained chickpeas and process again until the hummus is smooth.3. Starting with half of a lemon, squeeze in the juice and then taste, adding more lemon if required. The hummus should taste as if there is not quite enough garlic but slightly too much lemon as these flavours will develop once left to rest.4. Whilst this could be eaten immediately, I would always store in the fridge at least overnight to allow the flavours to develop before eating.
DetailsTotal time: Yield: 1 bowl
Why not check out my Pinterest board below for more Butters, Spreads and Dips?