(Just as with so many other goodies from the Lebanese table!)
of good old choley, and an incredibly versatile one.
It can be blended with an array of different combinations, including herbs, veggies,
spices, leafies, other beans and lentils to make endless variations.
If you haven’t ever made hummus at home, then I strongly urge you to try it at least once.
1. Boiled chickpeas (Kabuli chana) – 2 cups
2. Extra virgin olive oil or EVOO – 3 Tablespoons (Use only the best kind, preferably organic, definitely cold-pressed.)
3. Fresh, plain yoghurt – 4 Tablespoons (optional, omit if vegan)
4. Tahini (roasted sesame seeds paste) – 1 Tablespoon (can be home-made, or store-bought, look for organic) Omit if you don’t have this, but it does taste so much better with it.
5. Garlic – 1 Tablespoon, chopped (Or lesser if desired, say 1-2 cloves)
6. Lemon juice – 1 1/2 Tablespoons
7. Salt – to taste (add after the initial whizz, and adjust for salt in the cooked chickpeas, if any)
For the garnish:
1. Extra virgin olive oil – 1-2 Tablespoons
2. Paprika – 1/4 teaspoon
3. Roasted cumin (bhuna jeera) powder – a few pinches, optional (See here for how to make)
4. Finely chopped parsely – 1 dessertspoon (10 ml)
1. Place all the ingredients into a blender or food processor.
2. Whizz it into a smooth paste.
If the mixture is too thick, adjust by adding a little more of the liquid in which the chickpeas were cooked (aka Aquafaba! Or, perhaps save that liquid for other, even better things, and use just plain water.) 😀
|Hummus with vegetable crudités.|