Hummus
Aug 27, 2010
I’ve been on a whirlwind adventure these past three weeks. I visited one of my closest friend in Prague, and then went to Lebanon to visit my extended family. My parents were also visiting. Why Lebanon you ask? My heritage is Lebanese. My parents emigrated to Australia in the early 60’s from Lebanon and made Sydney home. I lived in Lebanon when I was growing up for about 5 years between the ages of 8-13.
Everything revolved around the kitchen when I was kid; I have to say nothing has really changed when I visited earlier this month. We planned our daily schedule around where we wanted to eat, which restaurants we wanted to try, and which one of my aunties had the best menu for dinner that night.
Hummus was served at every dinner table. Here, I’ve created a simple hummus recipe that will transport you to the Mediterranean.
Ingredients
| 1 |
can chickpeas (400g / 14oz) |
| 3 |
tablespoons lemon juice |
| 1 – 2 |
garlic cloves, minced |
| 3 |
tablespoons tahini paste |
| 1 |
tablespoon olive oil |
Serves
4-6
Prep Time
10 minutes
Directions
Drain chickpeas, reserving the canning water.
Set aside one tablespoon of chickpeas.
In a food processor add the rest of the chickpeas, 3 tablespoons of the canning water, lemon juice, garlic and tahini.
Mix until the chickpea forms into a puree – about two to three minutes. Scrape the sides a couple of times during the process. Add the tahini and continue to puree until everything is a smooth consistency.
Taste and season with salt, if the mixture is too thick, add more lemon juice. If you like your hummus garlicky add another clove of garlic.
Spread on a plate, add the reserved chickpeas in the middle of the plate and drizzle with olive oil.
Credit
My Mum
Filed Under
Appetizer, Side Dish, Middle Eastern Recipes and Vegetarian Recipes
Spices Used
Sesame Seed
Other Ingredients Used
Chickpeas
6 Comments
“Sounds delicious, and I love the presentation.”
—Mary, about 1 year ago
“I love it when people make their own hummous. It just tates so much better. I am actually making some today. I have been soaking my chickpeas overnight and cant wait. Lovely simple post. Im sure now that people are seeing how easy it is to make they will follow suit!”
—joudie's mood food, about 1 year ago
“Your hummus looks lovely, I love the presentation!”
—lindentea, about 1 year ago
“I have never been able to get mine this creamy without using oil. I love the idea of reserving the canning liquid. Now I know!”
—Dawn Hutchins, about 1 year ago
“Wow that's a gorgeous hummus! Sounds like you've had quite the adventure. I hope we get a chance to meet up while you're in NYC!”
—Marc @ NoRecipes, about 1 year ago
“Love your pictures! and love making fresh hummus and tahini! Thanks!”
—Dheerna Parmar, about 1 year ago