I think one of my favourite dips would have to be hummos, and this is largely for the flavour of the chickpeas, which are one of my favourite legumes. And which I definitely don’t eat enough of. Chickpeas are an excellent source of protein, are fairly high in fibre and low in fat.
This recipe is very simple and quick to make – but it helps to have a food processor or a blender.
2 cups chickpeas – I used a 375g packed of dry chickpeas, which I soaked overnight, cooked for about 30 minutes, drained and cooled – you can also used 1-2 tins of chickpeas, drained and rinsed
olive oil – about 1/3 to 1/2 cup
1-2 cloves of garlic, minced
1/3 cup tahini
2 tsp ground cumin
very small amount of cayenne pepper
juice of 1-2 lemons (to taste)
Place everything in the bowl of a food processor and mix until the desired consistency – I like mine a little chunky. Add extra lemon, tahini, olive oil, cumin, cayenne to taste.
Serve in a bowl with a drizzle of olive oil and a dusting of paprika.
Hummos goes with so many other dishes – it’s delicious:
- as a dip with crackers, pita triangles or raw veggies (such as carrot, broccoli, celery, red pepper)
- spread on bread or toast as a butter and/or mayo substitute
- with roast lamb or chicken on the side
- drizzled over a salad (add extra lemon juice and olive oil to get to a drizzling consistency) as a dressing
- with Lebanese bread or wraps and salad.
What’s your favourite way to eat hummos?