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Homemade Delicious Hummus
"Houmous is originally a Mediterranean dip which is written in few ways, houmous, hummus, humous or humus. What a gorgeous dip to have with some nice homemade flat bread or with crudities or eat in a pita bread with beautifully homemade falafel. Whichever way you choose to have it it’s absolutely gorgeous and very good for you -good and rich in proteins. You could have a skinny version of it by replacing the olive oil with a low fat yoghurt like a Greek style one which is still creamy and the one that I’m thinking of right now it’s Total yoghurt the 2% fat. Perfect!"
NotesWhatever you are left with store in an airtight container and refrigerate but I would say do not keep it longer than 3 to 4 days.
Simple and Delicious!
Preparation Time20 min
- 400 g chickpeas (cooked, in brine)
- 1 tbsp tahini (sesame paste)
- 1/2 lemon (juice)
- 1-2 cloves garlic
- 2 tbsp olive oil ( keep 1 tsp to drizzle over)
- 1/3 tsp cumin powder
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 pinch black pepper (freshly ground)
- 1 tbsp caramelized onion to garnish
In a food processor bowl place the drained chickpeas (keep 3-4 tbsp of the brine) followed by the tahini paste, the lemon juice and the garlic and give it a good few pulses for around 30 seconds or so.
And the olive oil cumin powder cayenne pepper, salt and pepper and process for a further 30 seconds. You may need to scrape the bowl sides once.
Depending on the texture of the hummus add 2-4 tbsp of the chickpeas brine that you have kept aside.
Taste for salt and pepper, give it a last whizz and spoon out in a serving bowl or plate.
You can drizzle a little olive oil and some chopped fresh peppers or fresh parsley to garnish. I have used some caramelised onion. Serve and enjoy!
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