Hummus! One of my favourite dips. I absolutely love middle-eastern food, and for us veggies and vegans - this dip is a real treat. Not only is it delicious, but it is also health-friendly! Unless you love adding heaps of olive or chilli oil like me. Hummus reminds me of the times I'd come back from a long day at school and I would just sit at the table, and eat a bowl full of hummus on it's own. Gross, but so yum. This is the perfect party dip, quick dip for workaholics, or just for hummus lovers. This recipe is simply an appreciation for authentic hummus, and has been inspired by many talented Hummus-makers.
INGREDIENTS:
3 tablespoons of water
2 tbsp of tahini (make sure this is of the highest quality, you can also make your own)
2 tablespoons extra virgin olive oil/ a little bit of chilli oil for some heat
1/2 teaspoon ground cumin
3/4 teaspoon salt
2 and 1/2 medium garlic cloves crushed and grated (you can add a little less garlic if you think it might be a little strong for you)
3 tbsp of fresh lemon juice
1 can chickpeas aka garbanzo beans, or 15 ounces dry chickpeas soaked overnight (ideally 12- 24hours)
To garnish I like to add paprika/ sumac, or chilli oil/ olive oil and a bit of fresh parsley and lemon
METHOD:
You can use canned chickpeas in this recipe, however I highly recommend using dry chickpeas soaked overnight. This is because it makes the hummus more creamy and soft, however canned chickpeas is also good if you're in a hurry.
Drain and rinse the chickpeas.
If you want extra creaminess, you can peel the skin of the chickpeas, however this is not necessary, and I find that it doesn't make much of a difference.
Have your food processor ready, puree the chickpeas, salt, cumin, garlic, water, lemon juice, and oils for around 3-4 minutes.
process until it is creamy and smooth. if it is still a little gritty, then add a little bit of oil and water.
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Enjoy!
Yours,
The Humble Veggie x
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