For me, there is no more satisfying dip or spread than hummus, the Middle Eastern classic, traditionally scooped up with flatbread like pitta. We like it with lots of lemon and garlic but you might like to experiment. I think this dip tastes almost as good without the tahini (but then it wouldn’t really be hummus?), just add more olive oil.
Hummus is very versatile and is great on a mezze plate or as an accompaniment to falafel, fish or meat dishes.
Makes about 2 cups
- 1½ cups home-cooked chickpeas or 1 x 440g can, drained and rinsed
- 2 cloves garlic, crushed
- 1/3 cup tahini
- 2 lemons, juiced
- 1 heaped tsp cumin (optional)
- 1/3 cup extra virgin olive oil
- pinch of salt
- To garnish: drizzle of olive oil and cayenne pepper or paprika.
- Combine cooked or canned chickpeas, garlic, tahini, lemon juice, cumin (if using), oil and salt in a food processor or blender. Blitz until smooth and creamy, stopping the process once or twice to scrape down the sides of the bowl. Add a tablespoon or two of water if the mixture seems too thick and continue processing. Taste, adding more salt or lemon juice if necessary.
- Turn out into a wide shallow bowl and garnish with a generous drizzle of olive oil and a sprinkling of cayenne pepper or paprika.
Serve with pitta bread warmed on a griddle and carrot and celery sticks.
- Some people like to skin the chickpeas so that the hummus is creamier. I think the end product tastes the same either way – go ahead, it’s up to you but life’s too short for that in my opinion.