Hummus is a very easy recipe to make. You can have it in your wraps, a little in your salad or just as a dip with chips or pita. I find when making hummus, it tastes way better when you make your own tahini. Tahini is pretty much sesame seeds, toasted blended together with some olive oil.
This recipe is great for your vegan or vegetarian friends as well so it is a great option to bring to your next party!
4-6 tablespoons tahini (See below for instructions on how to make your own)
1 can chick peas, rinsed and drained, save a couple for decoration
pinch of salt
pinch of paprika
lemon juice (add to taste)
2 garlic cloves
pinch of dried thyme (optional)
olive oil or vegetable oil (enough for the right consistency – around 5 tablespoon)
To make your very own tahini, you simply need to toast 1/2 cup of sesame seeds. Make sure you keep an eye on this as they brown very easily and you do not want the burnt taste in your hummus. You can either toast them in the oven (300F – Watch them!) or in a skillet over med/low heat.
Once the sesame seeds are toasted, let cool for about 10 min. Put in blender or food processor and add vegetable or olive oil under it is a runny consistency. You can store this in an airtight jar and leave it in the fridge for about 2 weeks.
To make the hummus, you simply add all ingredients in the list into a food processor and blend until you get the right consistency. If you like it thinner, add more oil. Yes it is that easy!
Taste it to see if you need more salt, garlic, lemon and adjust flavours according to how you like your hummus.
I like to save a couple of chickpeas for decorations and sprinkle some paprika on top for colour.
Once you have your completed hummus, you can also store this in an airtight container and put it in the fridge or freezer.
I like mine super garlicky so I actually add 4 cloves of garlic. But if you have a date afterwards, stick with 2 cloves!