I pride myself on knowing good hummus. I’ve eaten enough of it in my time, and I’m talking the proper stuff, not your average supermarket rubbish. Don’t know what I’m talking about? Well get yourself to Jaffa in Tel Aviv, head to Abu Hasan, grab some of their insanely delicious hummus and some pitta to mop it up and only then will you understand. Or make this instead.
Now hummus is often seen as complicated or scary – there’s about five different spellings (houmous? hummous? hummus?…) and about five million different recipes, but I promise you it needn’t be. All you need is a food processor, a couple of ingredients and a spare five minutes and you’re good to go.
So I’ve created this not so secret formula for the best homemade hummus. It’s creamy, thick and nutty and ever so moreish…
- 1 can chickpeas
- 2 tbsp tahini
- 1 tsp cumin
- Juice of 3/4 a lemon
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 cloves garlic
Not much to say here – simply plonk all the ingredients except the water in your food processor and whizz until smooth and creamy. Add in the water a tablespoon at a time and continue mixing, adding water until your desired consistency is reached. How’s that for fast food! Enjoy it with carrot sticks, salad, falafel…pretty much everything! Store in an airtight container in the fridge.
Love, Mrs H xx