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Top Three Hummus Recipes
Hummus Recipes from the
Mediterranean and Middle East. A healthy Dip - also
served with meze (assorted 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Originally made with just cooked chickpeas and tahini (sesame seed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.
Bursting
with Mediterranean Flavours
1/. Quick Authentic Hummus
- 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.
Method
- Drain your
chickpeas and whiz them in a food processor
- Add the oil
bit-by-bit with the processor still running until you have a smooth
paste.
- Now add the
tahini paste, lemon juice and garlic - using the pulse function on your
food processor.
- Add a couple
of good pinches of salt and check for seasoning - everyone has a
different idea of exactly how it should taste.
- If the Hummus
is too
thick - add a little cold water and pulse again.
- 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:
2/. Quick Rough Hummus
Same ingredients
and the same method as above - except that you only whiz half of your
chickpeas
with the other ingredients, keeping the other half separate until the
end.
When you have whizzed all the other ingredients
together - mash
the other half of the chickpeas with a fork and add them in.
This will give
a much rougher texture to your hummus, something that many people
prefer.
3/.Luxury
Hummus Recipes with Red
Peppers
Ingredients
for Six People
- 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 teaspoon of toasted cumin seeds - crushed.
- Salt to taste
- For
the Garnish
- Chilli powder
- Extra virgin
olive oil.
- 1
Cherry tomato (halved) per
portion.
Method
- Cook the red
pepper and garlic in the olive oil
- on a low heat - just bubbling - for about 30 minutes.
- Drain your
chickpeas and whiz them in a food
processor.
- Add the oil
garlic and pepper mix and pulse
until smooth.
- Now add the
tahini paste, lemon juice and cumin - using the pulse function on your
food processor.
- Add a couple
of good pinches of salt and check
for seasoning - everyone has a different idea of exactly how it should
taste.
- If the Hummus
is too thick - add a little cold water and pulse
again
Portion onto six
plates and garnish with the
olives, olive oil, tomatoes and chilli powder.
Serve with fresh pitta bread. Hope you enjoy these
great hummus recipes.
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