What I'm cooking and eating

Sunday, 9 December 2012


Although hummus (or homous, depending on how you care to spell it) is ubiquitous in supermarkets these days in a multiplicity of flavours, I like to make my own occasionally.  It's the one occasion where I do think tinned chickpeas are useful - I've increasingly moved to using the dried variety, only you do have to think about them in advance!

1 400-g tin chickpeas, drained and rinsed
1-2 tbs tahini (sesame seed paste, widely available in the World Foods section of supermarkets; but if yours doesn't do it, check your local Turkish shop)
1-2 cloves garlic (which you may, of course, omit if you dislike garlic)
1-2 tbs lemon juice
1-2 tbs olive oil OR 1 tbs olive oil and 1-2 tbs natural yoghurt

Seasoning to taste.  I went for Moroccan, and used a Moroccan seasoning mix from France, some Ras-el-Hanout, also from France, a few coriander seeds (couldn't find my cumin seeds; think they were lost in the Great Spice Rack disaster of a few weeks ago) and a little Harissa paste.

Put most of the chickpeas and the rest of the ingredients into a food processor and puree until smooth.  A tablespoonful of water or another tablespoonful of yoghurt or olive oil may help if the mixture is too thick for your taste.  Add the rest of the chickpeas just before you stop the machine, so they remain a little chunky.

Perfect with pita or other flatbreads, toast, or stirred through "slow-fried" vegetables.

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