Popular in Middle Eastern and Mediterranean countries, hummus is slowly finding its way in the West. Made from mashed chickpeas and tahini paste, you can find hummus in a dizzying array of many flavours at most natural food stores and supermarkets. From eggplant, sun-dried tomatoes, Turkish salad, to toasted pine nuts with zhatar, the list is endless. A while ago, I was at a friend’s house for one weekend dinner and she served hummus with grounded beef. It was lip smacking good. While I do appreciate the variety flavours in hummus, like hummus mavens, I prefer it plain as it is tastier and fresher when homemade. It is healthier too because you can always adjust the fat and salt contents to your needs. It is very easy to make as well. Hummus makes a wonderful vegan and gluten-free spread for bread.
For this recipe, you will need:
- 1 large garlic clove peeled
- 2 cups of cooked chickpeas drained, liquid reserved
- 2 tablespoons of tahini paste
- 2 tablespoons of strained fresh lemon juice or more to taste
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of water
- Salt and pepper for taste
Mince garlic in a food processor. Add chickpeas and process to chop. Add tahini, lemon juice, cumin, 2 tablespoons of water or chickpea cooking liquid and puree till well blended. Add more water if mixture is too thick. Season with salt, pepper, and cayenne pepper.