This humble Middle Eastern staple has gone viral. If the local corner shop stocks just one type of dip, it’s probably hummus. This is a quick version that uses tinned chick peas. Even though it only takes minutes to make, store bought hummus simply doesn’t compare. Spice things up with variations like adding cumin powder, or even chilli!
I make the consistency of my hummus the way it is served in the Middle East which is much looser than the dip you buy in stores. The consistency is more like a very thick ketchup (it is thicker though, so more stays on when you dip bread into it). But it is much thinner than the store bought version. It is much creamier and also is suitable for scooping up with pieces of bread.
In the Middle East, it is served spread out on a plate, then you use the back of a spoon to make swirls in it, drizzle over olive oil (which pools in the swirls). Then sprinkle over some reserved chickpeas and a pinch of paprika.
Oh, and my biggest tip is to serve it at room temperature! It makes such a difference, the flavour is better and it’s creamier. Note: hummus firms up when refrigerated.
- 400g / 15oz tin chickpeas, drained (reserve liquid and a few chickpeas for garnish)
- ¼ cup liquid from the tinned chickpeas
- 1 garlic clove
- Juice of ½ a small lemon
- 2 tbsp tahini (sesame paste)
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Combine all ingredients except salt and pepper and blend until smooth.
- Adjust the consistency by adding more liquid. It should be a thick dropping consistency. Hummus thickens when chilled.
- Season to taste. Tinned chickpeas differ in saltniness depending on brand, so it is important to season by taste.
- Cover and regrigerate until required. Garnish with reserved chickpeas, olive oil and a pinch of paprika.