More everyday dishes. That’s what I pledged to you recently.
Well you can’t get anymore everyday than this.
Hummous. A staple dish on any Lebanese dinner table and a healthy snack for people all over the world.
Forget buying those tubs of insipid, bland and preservative-filled crap at the supermarket. Make your own instead. You’ll never look back. I promise.
My recipe is based on one from this cookbook I got for Christmas. There’s lots of great recipes in there that I’ll feature soon even one that includes algae based tuna meat.
I decided to use unhulled tahini which is darker and nuttier that the regular hulled version. I think it adds a delicious depth of flavour to the hummous, but feel free to use regular tahini if that’s what you have to hand.
We get through the amount this recipe makes most weeks by eating a tablespoon or two a day with carrot sticks, cucumber sticks or ‘crackers’ made from baking squares of wholemeal pita bread for 5-10 minutes until crunchy.
It might last longer or shorter in your house, but I would err on the side of caution and not keep it for much more than a week, just to be safe. Remember, there’s no nasty numbers in there to keep it alive forever. Which is a good thing!
Have you tried making hummous? Or do you have a brand you like to buy?
Linking up with the ever-lovely Veggie Mama. Click on through for yum veggie meals!
Hummous with unhulled tahini
makes 1.5 cups
- 400g can chickpeas, drained and rinsed – reserve 1/4 cup of can liquid
- 1 fat garlic clove
- 2 tablespoons unhulled tahini (I used the Macro brand)
- 1 lemon, juiced
- 1 teaspoon sea salt (I used Maldon)
- olive oil and sumac, to garnish
1. Add the chickpeas, garlic and tahini into the bowl of a food processor and process for a few minutes until it forms a rough paste.
2. Add the lemon juice, reserved can juices and salt and process until smooth.
3. Transfer to a serving bowl and garnish with olive oil and a sprinkle of sumac. Serve with Lebanese bread or crunchy vegetables.
Store any leftovers in a sealed container in the fridge for up to a week.