Wednesday, 10 October 2012
Confession time... It's date night, and I'm not meant to be blogging. I'm not actually meant to be within two feet of technology, but I just really wanted to tell you about this Hummus recipe so I'll make this as brief as I can (possibly not that brief, knowing me!).
One of our favourite meals is a Mediterranean feast... Eh, Greek feast.... Um... Well, it's really just a feast, but the name is tailored depending on what we have in the cupboards! No matter what though, this hummus usually plays a starring role. I love being able to tailor the flavour to exactly our tastes, and it's always nice to have a generous serving in the centre of the table to help yourself to with wedges of fresh flatbread, pitta or even just a crusty loaf. The kind of serving I like to present would be pretty expensive if you went with shop bought hummus!
This is a great basic hummus recipe, but its a perfect starting point for all sorts of variations- try it with a tablespoon of pesto on top, or sundried tomatoes chopped through it or carmemalised red onion on top. Yum.
Oh my, I said I'd make this brief! Ok, here's the recipe:
240g canned chickpeas, drained and rinsed (400g tin)
2 tblspns lemon juice
2 garlic cloves, minced
1/2 tspn ground cumin
50ml tahini (sesame seed paste)
4 tbsp water
2 tblspn extra virgin olive oil
Pinch of paprika
Salt, to taste
Pine nuts (optional)
1) If using them, lightly toast the pine nuts in a dry pan over a medium heat until golden. Remove from the heat and set aside to cool.
2) Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor and blend until creamy.
3) Add more lemon juice or garlic to taste.
4) Place in serving bowl, drizzle with extra virgin olive oil, sprinkle with a pinch of paprika and scatter over the toasted pine nuts.
Great for lunches in wraps with grilled chicken or veg, as a dip with various veg sticks or just eating on its own with warm bread.