Top Three Hummus Recipes

Hummus Recipes from the Mediterranean and Middle East. A healthy Dip - also served with meze (assorted tasty mini dishes served in Greece and Turkey). Originally made with just cooked chickpeas and tahini (sesame seed paste), there are hummus recipes from: Lebanon, Syria, Turkey, Greece, Egypt, Morocco and Jordan. We'd like to show you two really easy but authentic versions and our own Luxury recipe, for special occasions.

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• An 8 oz. can of chickpeas
• 6 fl.ozs of extra virgin olive oil.
• 1 Heaped tablespoon of tahini paste
• 1 Clove of garlic mashed to a paste with a little salt.
• 1 Lemon (juice of).
• Salt to taste.

For the Garnish


• Chilli powder
• extra virgin olive oil
• 1 Cherry tomato (halved) per portion.

1. Drain your chickpeas and whiz them, on high, in a Food Processor.
2. Add the oil bit-by-bit with the processor still running until you have a smooth paste.
3. Now add the tahini paste, lemon juice and garlic - using the pulse function on your Food Processor.
4. Add a couple of good pinches of salt and check for seasoning - everyone has a different idea of exactly how it should taste. 
5. If the Hummus is too thick - add a little cold water and pulse again.
6. Chill in the fridge until time to serve.
7. Portion onto six plates and garnish with the olives, olive oil, tomatoes and chilli powder.

Serve with fresh Pitta Bread.

You'll need a good food processor - this is the one we use and Pam recommends........ Or check out the stick blender in the last recipe.

• An 8 oz. can of chickpeas.
• 8 fl.ozs of extra virgin olive oil.
• 1 Red pepper coarsely chopped .
• 1 Heaped tablespoon of tahini paste
• 6 Cloves of garlic - whole.
• 1 Lemon (juice of).
• 1 Heaped tsp. toasted cumin seeds - crushed.
• Salt to taste
• For the Garnish
• Chilli powder
• Extra virgin olive oil.
• 1 Cherry tomato (halved) per portion.

1. Cook the red pepper and garlic in the olive oil - on a low heat - just bubbling - for about 30 minutes.
2. Drain your chickpeas and whiz them, on high, in a food processor or you can put them into a bowl and use a stick blender.  >>>> 
3. Add the oil garlic and pepper whizz until smooth.
4. Now add the tahini paste, lemon juice and cumin - and whizz again.
5. Add a couple of good pinches of salt and check for seasoning - everyone has a different idea of exactly how it should taste - and another quick whizz. 
6. If the Hummus is too thick - add a little cold water and whizz again
7. Portion onto six plates and garnish with the olives, olive oil, tomatoes and chilli powder.

Ask Pam ..............................she loves to help with any recipe problems

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