Since my boyfriend visited Jordan with me in 2014, he discovered that actually, he does like hummus. Proving that my ‘we have to try it once before we say we don’t like it’ works well!
Hummus, or حمّص بطحينة , is a wonderful dip made mainly from chickpeas and tahini. It goes well with falafel, pita bread, veggie sticks, basically anything!
For this recipe we used the Tori Avery Hummus Recipe but adapted it a bit to our tastes. Being British, I did not realise that garbanzo chickpeas! I have heard it said before but it just never clicked in my mind. You learn something everyday.
3 1/2 cups soaked and cooked chickpeas beans (1 1/2 cups dry)
2 cans chickpeas beans (15 oz. each), drained and rinsed
1/3 cup tahini paste
6 roasted garlic cloves (add more if you prefer it more garlicy)
1/4 cup fresh lemon juice, or more to taste
1 tbsp extra virgin olive oil, plus more for garnish
3/4 tsp cumin
Pinch of cayenne pepper
Paprika to sprinkle on top
Optional: Wild Garlic and Oil whizzed up in the Nutri-Bullet to make a yummy garnish
We literally just put everything in the blender together and let it go, pausing once or twice to give it a stir to make sure nothing is stuck to the sides. It has been suggested to us that tahini and oil goes in first so next time I will give that a go and see if it turns out different.
Now, as you can see from the photographs, my hummus is far to lumpy and dry. I needed to add more liquid to the mix and pulse for longer and then I think that it would have turned out more like the hummus we are used to. That said, I also used canned chickpeas, not what is normally used either. I’m making this again this weekend so we are going to try with non-canned chickpeas and a bit more moisture.
Another variation that we love is hummus ful, which is hummus topped with cooked and crushed broad (fava) beans. Delightful, I promise!
Let us know if you try this or have any tips!