Another house staple. Blend a tin of chickpeas with tahini paste, lemon juice and garlic. Rinse the chickpeas well under fast running water to remove any excess skins. Whilst it's blending add a drop of water to loosen the consistency and some salt to taste. Don't be shy during the blending stage - after many attempts we've realised the optimum time is somewhere around 5 mins of continuous blending on medium to high power. Finally, drizzle with a bit of olive oil (the best you have!) and a dash of paprika.
Variations - stir in some harissa or pomegranate molasses
Amazing served with pitta to dip, along with some gherkins (in brine - Israeli-style!) and pickled green chillis.
Hi guys, thanks for sharing this Hummus recipe. Love the stuff! I know you guys are keeping it light and easy, and not getting bogged down in measurements. But for this one I must ask- how much tahini paste and how much garlic for one can of chickpeas? Lemon juice can be to taste, that I understand .... Thanks!
Hey, thanks for enjoying our blog and being so excited by our recipes.
So, it is an issue of much contention! I tend to pour about a quarter of a 454g tub for one tin of chickpeas. As a general rule I pour more than I think is necessary, this makes it a better consistency.
Re the garlic, I start with one clove for a tin of chickpeas, you could always try a couple and see what happens, it certainly wont ruin it!
At the end of the day, your perfect hummus may be slightly different to ours...so it will take you 2 or 3 goes until you can sit on your balcony bathing in hummus perfection!
Good luck!
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Ally
16/10/2013 12:48:53 am
Thank You!
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