Most people I know love hummus. It lends itself to all kinds of dipping vegetables and crackers, pita bread (of course) and is lovely when flavoured with other things such as pureed roasted red peppers, and our favourite, garlic. It is also good in sandwiches and wraps.
This is super easy to make and so superior to bought hummus, and the best thing is that the ingredients are those which are in most people’s kitchens.
1-19 oz can chickpeas, drained (keep liquid in a measuring jug, do not discard)
4-5 large cloves garlic
juice of one lemon
1 tsp. cumin seeds, ground
1 tsp. each salt and pepper
3 heaping tablespoons tahini (sesame seed paste)
olive oil for drizzling
2 tbsp parsley, chopped, and one sprig for garnish along with a lemon slice for glamour
Place 3 garlic cloves, lemon juice seasonings and tahini in blender jar and blend until combined. Add chickpeas and maybe 1/2 cup of the reserved liquid. Whiz in the blender, adding more liquid a little at a time if the consistency of the hummus is too stiff.
Correct seasoning and put into serving dish. Chop remaining garlic and sprinkle over top, then drizzle olive oil over all. The oil will absorb the garlic taste while it sits, for extra garlic flavour.
Put it in the fridge to “mellow” for a few hours. When serving, stir the oil into the hummus and sprinkle with chopped parsley. Cut lemon slice almost all the way across, place on side of bowl and tuck parsley spring into it. Now your hummus is dressed for guests 🙂