Hello there, hummus-ed you!

Gosh I would make a horrendous comedian. 

To be fair I have missed eating hummus as I haven't had it for months! Hummus is one of my all-time favourites and I have it with pretty much anything that I think might go well with it. This recipe is one of my oldest, which I think dates back to my undergraduate days in sunny Sydney, and I am delighted to be sharing it with you! The key here is to have really nice lemons, tahini and the highest grade of olive oil possible. 

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To make approx 500ml (this is a terrible guesstimate, sorry!) of hummus, you'll need: 

  • 2 medium sized cloves garlic
  • 400g tinned chickpeas
  • 1 tsp sea salt (I use Maldon)
  • juice of 1 lemon (add another half lemon if you want it tangier
  • 100-120ml extra virgin olive oil plus extra for plating  
  • 80-100ml water  
  • 2tbsp tahini
  • paprika (optional) 
  • lemon zest (optional) 

As this requires no cooking, all the prep you will need to do is to peel your garlic, juice your lemon, and open a tin of chickpeas. OK you might need to zest a lemon but that's up to you. 

Place the chickpeas in a blender, then the garlic and drizzle with about 50ml of olive oil. Add the juice of 1 lemon. Whizz it on the highest setting possible, give it a scrape, then switch the blender back on turning it to the lowest setting possible. Add the tahini and salt at this point. Slowly slowly add the rest of the oil and water, and again, scrape the sides of the blender. Depending on how smooth you want your hummus, you might want to bring it up to the highest setting again for a couple of seconds or you might not!

Make sure you've got some veg, warm pitta, or freshly grilled veg and meat to eat with your hummus, or you know, just eat it by the spoonful... as I would. When plating, you want to create a little well in the middle of the hummus, sprinkle it generously with paprika and finally drizzle it  with extra virgin olive oil.

Have a go, and don't forget to let me know how you get on!

Hungry for more,
The Academicoo