Featured in Tastespotting.com on 26th Sep 12
While the quickest Hummus would be a store bought variety, it’s not essentially the tastiest. At the other end of the spectrum is the completely home made Hummus which is super yuumy but so time consuming (with the overnight soaking of the chickpea and then boiling blah blah blah), that it takes the joy out of entertaining. Ok, I’m exaggerating, but I’ve never been a fan of being a slave to the kitchen. Give me quick, easy and tasty any day! So I’ve found a happy median with this recipe. I use canned chickpea and tahini paste and blend the rest of the ingredients in! It’s super simple and tastes 100% better than the store bought one. And I also have the satisfaction that I churned it out myself. (At least MOST of it)! J
Quick and Easy Hummus
Prep time: 15 mins
Makes: 2 cups
What you need:
1 can/ 450g Chickpeas in liquid (drained weight 200g)
1/3 cup Water/ Liquid (from the can)
2 Tbsp Tahini (Middle Eastern sesame paste)
2-3 cloves Garlic, mashed
2 Tbsp Lemon Juice
1/2 tsp Salt
4 Tbsp Olive Oil
1 tsp Sumac (Middle Eastern berry powder)/ Paprika
Coriander leaves to garnish
Lavash/ Pita / Vegetable Crudites to serve
What to do:
Drain the canned chickpeas and reserve the liquid along with a few chickpeas (for garnish later). Wash chickpeas thoroughly to get rid of the soapy foam. Now puree in a food processor till coarse. Add the mashed garlic and puree till smooth. Now add the tahini and the lemon juice and blend till incorporated well. Add the reserved liquid (1/3 cup or more) to get the desired consistency. Now add the salt and blend again to get a smooth creamy puree.
To serve: Spoon into a flat bowl and use the back of the spoon to smooth the hummus down. Create a well in the center. Place the reserved chickpeas and pour the olive oil around. Sprinkle some sumac and decorate with coriander leaves. Serve with Lavash or toasted pita crisps or vegetable crudités.
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