An easy Hummus Recipe is honestly ALL I needed at one point in my life. And I landed on this one, from my favourite culinary genius Nigella Lawson (anyone who knows me will vouch for my Nigella obsession). Hummus is one of my favourite spreadable foods. I love this recipe because it really is very easy and can be ready in a jiffy, especially if you’re in a rush. Besides, most of there ingredients are store cupboard ones. What I would suggest is to toast some Pita bread (or regular multigrain ones, which I find to be pretty suitable too) to have with the hummus as a filling 3pm snack (or a light lunch at about 12noon, which I am guilty of doing on many occasions). Hummus is great for when you’re on a diet, too. One thing to note in this recipe though, is that you must add the cumin. Without it, this is just ground chickpeas.
- 1 Clove Garlic (peeled)
- 400g Canned Chickpeas, drained
- 4 Tbsp Sunflower Oil
- 6 Tbsp Tahini
- 3 Tbsp Lemon Juice
- 3 Tsp Salt
- 2 Tsp Ground Cumin
- 4 Tbsp Plain Yogurt
- Put the garlic clove, chickpease, 3 tablespoons oil, lemon juice, salt and cumin into a food processor and blitz until a lumpy paste. Add the yogurt and pricess further. Checking for the consistency. If it is too thick, add 1 or 2 more tablespoons oil to it and process again. You really need to go by eye for this one, while tasting constantly. It should be fairly sourish, so if you have the perfect consistency and taste, plate it up, dip in your bread and enjoy!
You might want to dribble a little olive oil on the hummus and add a dash of paprika, to add to the spicy middle-eastern feel of this dish. What’s this great with, you ask? Besides bread, serve it with spiced lamb!
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