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Three Hummus Recipes
Hummus Recipes from the
Mediterranean and Middle East. A healthy Dip - also
served with meze (assorted tasty mini dishes served in Greece and
Turkey).
Originally made with just cooked chickpeas and tahini (sesame seed
paste), there are hummus recipes from: Lebanon, Syria, Turkey, Greece,
Egypt, Morocco and Jordan. We'd like to show you two
really easy but authentic versions and our own Luxury recipe,
for special occasions.
Quick
Authentic Hummus - Ingredients for Six People
- An 8
oz. can of chickpeas
- 6
fl.ozs of extra virgin olive oil.
- 1
Heaped tablespoon of tahini paste
- 1
Clove of garlic mashed to a paste with a little salt.
- 1
Lemon (juice of).
- Salt to taste.
For
the Garnish
- Chilli powder
-
extra virgin olive oil
- 1
Cherry tomato (halved) per portion.
Method
- Drain your
chickpeas and whiz them, on high, in a Food
Processor.
- Add the oil
bit-by-bit with the processor still running until you have a smooth
paste.
- Now add the
tahini paste, lemon juice and garlic - using the pulse function on your
Food Processor.
- Add a couple
of good pinches of salt and check for seasoning - everyone has a
different idea of exactly how it should taste.
- If the
Hummus
is too
thick - add a little cold water and pulse again.
- Chill in the fridge until time to serve.
- Portion onto
six plates and garnish with the olives, olive oil, tomatoes and chilli
powder.
Serve
with fresh
Pitta Bread.
Quick Rough Humus
Same
ingredients
and the same method as above except that you only whiz half of
your
chickpeas
with the other ingredients, keeping the other half separate until the
end.
When you have whizzed all the other ingredients
together - mash the other half of the chickpeas with a fork and add
them in.
This will
give you a much rougher texture to your hummus something that many
people prefer.
Luxury Red
Pepper Humus
Ingredients
for Six People
- An 8
oz. can of chickpeas.
- 8 fl.ozs of
extra virgin olive oil.
- 1
Red pepper coarsely
chopped .
- 1
Heaped tablespoon of tahini paste
- 6
Cloves of garlic - whole.
- 1
Lemon (juice of).
- 1
Heaped tsp. toasted cumin seeds - crushed.
- Salt to taste
For
the Garnish
- Chilli powder
- Extra virgin
olive oil.
- 1
Cherry tomato (halved) per
portion.
New
Feature: Printer Friendly Recipe Pages for your
convenience.
Method
- Cook
the red
pepper and garlic in the olive oil
- on a low heat - just bubbling - for about 30 minutes.
- Drain your
chickpeas and whiz them, on high, in a
food processor or you can put them into a bowl and use a stick blender.
- Add the oil
garlic and pepper whizz
until smooth.
- Now add the
tahini paste, lemon juice and cumin - and whizz again.
- Add a couple
of good pinches of salt and check
for seasoning - everyone has a different idea of exactly how it should
taste - and another quick whizz.
- If the Hummus is too thick - add a little cold
water and whizz
again
- Portion onto six plates and garnish with the
olives, olive oil, tomatoes and chilli powder.
Serve with fresh
pitta bread. Hope you enjoy these
great hummus recipes.
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