Thursday, 25 July 2013

Late-night hummus

I was feeling restless last night, I couldn't seem to concentrate on my book or even some mindless t.v so I started to potter around the kitchen. Finding some chickpeas I decided to have my first attempt at making my own hummus. Something I'm surprised I haven't already as I'm a little obsessed with this dip! It is a really simple recipe with only six ingredients and takes about ten minutes! As this was a spontaneous make I had to make do without tahini, a sesame seed paste. I'm sure it can only enhance your hummus but isn't essential.

To make, you will need:
200g Canned chickpeas
2tbsp Lemon juice (although I ended up with about half a lemon in!)
2/3 Garlic cloves
1tsp Gound cumin

To serve:
Olive oil
Dipping snacks! 

Drain your chickpeas and empty into a food processor...

Simply add your lemon, chopped up garlic, cumin and salt.

Add more of any of the flavourings to adjust to your taste and after blending to a smooth consistency empty into a small serving dish and smooth down with the back of a spoon.

To serve, top with a little olive oil and a sprinkling of paprika (or a flavouring of your choice).

And dip away!

You can enjoy hummus with anything to hand although my favourites are warmed pitta bread or vegetable crudités. Mmm.

Although this wasn't a bad first attempt, it certainly wasn't up to scratch. There is an avid hummus debate (one of the big world issues at the moment I know) over how to achieve the perfect texture etc. It has even made a Guardian article! With mine you could still taste the crunch of the chickpea skins but I'm not sure I have the patience to sit and peel them all so I'll probably stick to abusing every offer supermarkets seem to always have on hummus in order to get my fix.

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