Hummus

Hummus

By
From
Recipes for a Great Life
Serves
6-8
Photographer
Greg Elms

Serve this lovely dip when you have visitors. I often use it as a spread in sandwiches or as a snack when I need a bit of energy between meals.

Ingredients

Quantity Ingredient
150g dried chickpeas
or 800g canned cooked chickpeas, rinsed
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons tahini
1 lemon, juiced
3 tablespoons water
freshly ground black pepper
1 garlic clove, very finely chopped, (optional)

Method

  1. If using dried chickpeas, soak them for 24 hours in about 4 times their volume of water. Rinse thoroughly then drain.
  2. Place the soaked chickpeas in a large pot of cold, unsalted water. Bring to the boil, then simmer for about 2 hours or until tender. If the chickpeas are old, this can take up to 3 hours. Remove from the heat and allow to cool.
  3. Drain the cooked chickpeas (or canned, if using), tip them into a blender and blend to a fine purée. Add the cumin, salt, tahini, lemon juice, water and a little pepper, then blend again. Refrigerate the hummus until ready to serve. Just before serving, stir in the chopped garlic (if using).
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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