This is an easy & basic recipe to include in your cooking repertoire, made using tinned chickpeas and various flavourings for different variations.Serve as a dip with warmed pita bread or include as a spread on sandwiches to take them from regular to gourmet.
Hummus Recipe: Makes 375ml
Ingredients 1 can chickpeas, rinsed and drained 2 tbsp (30ml) tahini paste 2 cloves of garlic, crushed ½ tsp (2.5ml) ground cumin 1/3 cup (190ml) olive oil salt and freshly ground pepper squeeze of lemon juice extra olive oil, for serving 5g fresh parsley, roughly chopped toasted pita breads for serving
Method1 Place chickpeas, tahini, garlic and cumin into a food processor and blend while slowly pouring in the olive oil. 2 Once smooth, transfer to a glass bowl and season with salt, pepper and a squeeze of lemon juice.
To serve Spoon into a serving bowl and create a small well in the centre. Pour 2-3 tbsp of olive oil in the centre, garnish with chopped parsley and serve with warm toasted pita breads as a snack or starter.
Variations Roasted red pepper hummus: Add 2 roasted, seeded and peeled red peppers to the above recipe and blend until smooth. Beetroot hummus: Using the recipe above, add ½ cup cooked, peeled, blended beetroot, and blend well.