Hummus has to be the most overpriced item in the supermarket.
Especially if you make this from dried chickpeas from the bulk bins, you can make a giant 500ml tub of hummus for less than $5. At that price, you can afford to use it with everything.
This recipe uses less olive oil than others, by substituting part with water. That way, you won't feel guilty spooning it over your salad at lunch (chickpeas are a great source of protein), or spreading it over toasted Vogels with sliced tomato for breakfast every day.
This is my go-to 'basic' recipe. You can flavour this with pretty much anything under the sun; preserved lemon, cooked and cooled kumara (sweet potato) or pumpkin, cumin, and coriander all work well. Here I've just topped it with some smoked paprika and toasted pumpkin seeds.
Makes about 500ml
- 1 c dried chickpeas, soaked overnight (or a 400g can of chickpeas, drained and rinsed)
- 1/4c tahini
- Juice of one big lemon
- 1 garlic clove, peeled
- 1/4c olive oil Water, as required
- Salt and pepper to taste
If you used dried chickpeas then first of all well done. Your hummus will be of far superior taste and texture. You will, however, need to cook them first.
So get a big pot of water on the boil, pop in your chickpeas, and let them cook for an hour or two, or until they are very soft. Drain, and set aside for 10 minutes to cool slightly.
Pop the chickpeas into a food processor, along with the tahini, lemon juice, and garlic. Start the processor on low, and slowly drizzle the olive oil down the feed-tube, until it forms a fine puree. If the olive oil wasn't enough to get it to the texture you like (I like mine quite 'wet'), start adding water, just a little at a time, until you get the texture you like.
Add salt and pepper to taste, and stir through. At this point you can also add whatever flavourings you like.
Spoon into a serving bowl, drizzle over a little extra virgin olive oil, and serve.