Hummus is a staple food in our house-hold. It has amazing taste and nutritional value thanks to the chick peas in it. Is great when you’re in a hurry and need something filling, that’s also good for you. Use it as a dip for rye crackers, carrots, celery, cherry tomatoes or zucchini – try your favorite vegetables. Or take it on the road as a spread, in a spelt wrap with some salad mix and veggies. It is an ideal part of a healthy food plan, it is rich and creamy and full of calcium, protein and iron.
Hummus
1 1/2 cups chick peas (canned or cooked – see Moroccan Chicken recipe for details on how to cook dried chick peas) drained
1/4 cup tahini (ground sesame paste)
3 Tbsp fresh lemon juice
3-5 cloves garlic to taste (we love it so we use lots!)
1 Tbsp minced fresh parsley or 2 tsp dried
1/2 tsp sea salt
1/8 tsp cayenne pepper
1 Tbsp olive oil
Place all ingredients in a blender or food processor and blend until smooth. If it is a little dry you may have to add some water, about 1/4 cup should do it. Add more water if you want it a bit thinner to use as a dip.
Makes about 2 cups – can easily be doubled and I suggest you do so because it will go fast!
I can’t say enough about the valuable little chick pea. I use tonnes of them. I recommend cooking 3 cups of dried and just keeping them in a sealed bowl in the fridge, handy for when you need them. I put chick peas into stir fries or curries, add them to salads, make dips like this one, or just grab a handful and eat them. They are fabulous!
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Hummus Recipe Photo Credit: Her View Photography
The recipe looks OK but there seems to be something wrong with the final texture of the hummus. It seems like Darlene didn’t add any water to it.
You can check my blog for some photos in which you can see how REAL hummus should look like. For instance, the famous Abu Shukri hummus in old Jerusalem. Or my very own hummus including the recipe.
Shooky – thanks for your comment, in the recipe instructions I offered the tip to “Add more water if you want it a bit thinner to use as a dip.”? We like ours thicker, you can adjust to taste – that’s the whole point of making your own.
Shook, we actually use a few different versions of the hummus recipe varying them slightly each time. We enjoy different versions and have not yet settled on one but felt that Hummus was an important enough recipe to get up as soon as possible. January is Beans and Legumes recipes here on the blog so it fit. This was the one we happened to make and photograph.
Thanks
AND… after completely trashing these awful Miracle Muffins, I’m happy to COMPLETELY and FULLY endorse your website.
Yes, Hummus is a nutritional powerhouse.
We’ll be looking around your blog a bunch more
Thanks Rob,
I liked your blog too, and I hope I could contribute to the coming posts themed-months nicer comments…
I’m much less opinionated when the subject isn’t hummus, though. 🙂
This recipe and the Moroccan chicken went over very well in our household. Hubby had tried to make hummus before, but for some reason thought all you had to do was soak the chickpeas; he didn’t realize they needed to be cooked too! Now he knows better… and this first batch of hummus is a keeper!!
I love hummus! Even the kids will eat it. 😉 We like to put red pepper in ours.
~ Annie
Just made this – AWESOME! cheers for a wonderfully simple recipe…no more store bought stuff for me!
all the best 🙂