Hummus is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.
Ingredients:
1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)
2 Tablespoons of olive oil
1 – 2 cloves of fresh garlic
2 Tablespoons of tahini (sesame paste)
the juice of 1 lemon
a little water to blend
salt and pepper (optional)
Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.
Olive hummus is great too, just add chopped black olives.
And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.
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Looks good:)
Did you get my e-mail last week?
no, but I have now found it in spam and will reply 🙂
Mmm-hmmmm! That looks so good and healthy and GREEN! 🙂 I wish I could be brave enough to eat sticky willie (cleavers). We’ve plenty in the garden…
Your plural hummus looks great, too!
You’re a very artistic photographer. I should take more time over my food photos, but I’m too greedy! That’s my mid year resolution. Be less greedy and take classier photos! See, you’re an inspiration to me! 🙂
yuck, I was sent to the spam pile, very unvegan 😉
I wish I could get Davey to eat hummous, he used to when he was small but hasn’t done so for about 2 years
My two still prefer shop bought hummus – but they will eat this now. I guess we all go through phases 🙂
To be noted – Blending stuff into your Hummous is NOT traditional. In the Middle east we eat our Hummous in a bowl as a main dish, usually with chichpeas, parsly/corriander and olive oil topping but sometimes with other toppings (mainly broad-beans-type-of-thing, called “Full” in arabic, and it does get you quite full 🙂 and hard boiled egg).
Also, there are different types of Hummous and each one has it’s own recipe and secrets :). If you’re going for this type of serving – I would recommend to serve a sice or rougly-cut tomatoes and onion and some green olives. AND PITA bread of course!! Then you tear a piece of your pita, “wipe” it in the hummous and enjoy!
http://www.zimmerland.co.il/Images/138/misadot//DSC_3931b.JPG
We love hummus. You recipe is almost identical to the one I use – except I only use 2 teaspoons of tahini rather than 2 tablespoons. I use 7 dessertspoons of the water from the tin of chickpeas, and then usually when I am blending it, I slowly add 6 dessertspoons of olive oil.
We have tried all sorts of variations over the years and they have been fun to try, but I mostly stick to the basics as we all love it so much.
Hummus is so great. Interesting to hear your differing tahini ratio. We do love that tahini though 🙂
Love the simplicity of hummus and your nice variations!
It’s such a wonderful food, isn’t it?