Everyone has a recipe for hummus, this is my variation. Depending on the quality of the olive oil and tahina, or just personal preference, it can involve some tinkering around with, everyone has a slightly different idea of how hummus should be. In Ireland and England I usually take the lazy way out and buy M&S hummus but when I’m living elsewhere I tend to make my own. I have tried this using dried chickpeas and tinned and both have turned out very similar so I will usually save myself the hassle and use tinned. This will make a generous cereal bowl sized portion.
- 230g (drained weight) tinned chickpeas
- Juice of 1 large lemon
- 2-3 tablespoons of tahina paste
- 2-3 tablespoons olive oil
- 1 clove of garlic
- 2 teaspoons ground cumin
- Mix all the chickpeas, two tablespoons of oil and tahina, garlic, lemon and cumin. The lemon should be thoroughly juiced, using a fork to scrape out some flesh as well.
- Blend or use a hand held mixer to puree.
- Taste, it may require more tahina or olive oil. It should have a thick, velvety consistency, but not so thick that it can hold shape, just simply form small peaks.
- Once the seasoning/oil/tahina is adjusted, serve with warm bread.