Rich, smooth, creamy, garlicky with a hint of spice – that’s how I like my hummus. Not only does it make a great protein-packed dip, but it can also be used to ‘butter’ your bread or used instead of mayo in a sandwich.
Hummus is the Arabic word for chickpea. I prefer using fresh chickpeas as they give you a certain silkiness that you don’t get from canned chickpeas. When boiling the chickpeas I add one teaspoon of baking soda to take away the gas. You can use canned chickpeas as it is more convenient and it tastes great too.
Hummus can keep well in the fridge for up to a week.
Hummus with Tahini
2 cups fresh boiled chickpeas (boiled in one teaspoon of baking soda) or 800g can of chickpeas (garbanzo beans).
¼ cup tahini
Juice of one large lemon
2 garlic cloves, minced
1 teaspoon cumin seeds (alternatively use 1½ teaspoons of ground cumin)
½ teaspoon salt
2 tablespoons extra virgin olive oil
One teaspoon baking soda
One tomato, diced into small cubes
¼ cup chickpeas
1 tablespoon olive oil
- Soak the chickpeas overnight with a teaspoon of baking soda. Rinse and boil in water for about 20 minutes or until cooked. If using canned chickpeas drain and wash.
- Lightly roast the cumin seeds until fragrant. Watch carefully as they burn easily. Grind the seeds in a mortar into a fine powder.
- Blitz all the ingredients in a blender until smooth. Add a few tablespoons of water or oil if the mixture seems too thick.
- Serve on a plate in a circular mound.
- Hollow out a hole in the middle for the garnish. Place the tomatoes and whole chickpeas in the hole and drizzle with olive oil.
- Sprinkle some paprika over the hummus or if feeling creative try the pattern I’ve used in the picture.
- Serve with pita bread or chopped, raw vegetables.