Hummus

June 29, 2017

A long-term favourite for picking up from the deli counter, there are as many recipes for hummus as
there are chickpeas in a sack, but we make no apology for stating that this recipe is the best! The
reason for the variety in recipes is that hummus is a staple in most of the countries surrounding the
eastern Mediterranean and into the Middle East, all of which have their own little foibles when it
comes to seasoning the hummus. Our take is based on the Israeli version, which is always served
with a blob of harissa-style hot sauce in the middle – this procedure is highly recommended. Tinned
chickpeas are far and away the easiest (and fortunately the best) to use for the recipe.

Directions

1Drain the chickpeas and place in a blender together with the other dry ingredients and the tahini.

2Whizz together, and while it is whizzing, pour in the olive oil then the lemon juice.

3The consistency of tinned chickpeas varies quite a lot, some come out drier than others, so you may need to add a splash of water (or more lemon juice).

4You will need to blend the hummus for five minutes or so.

5Check the hummus for seasoning, and it is ready to serve.

6It will keep in the fridge for a couple of days, so hummus is great to make in advance for a lunchbox or tomorrow's sundowner snack.

Ingredients

2 tins chickpeas

1tbs olive oil

1tbs tahini paste, available from our Borough Market shop

1tsp garlic powder or granules, both available from Spice Mountain

1tbs lemon juice

salt and pepper

1tsp ground cumin

½ tsp cayenne pepper

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