Just one word….Hummus

It has taken me a while to complete my series on Israeli food following my trip last summer but here I am with the centre piece of all Israeli tables…hummus!

I’ve been in love with hummus for years and have bought every variety known to mankind from deli’s and supermarkets but nothing quite beats the taste of home-made. I followed Ottolenghi’s recipe from his book “Jerusalem” and have made it monthly as it is so delicious. It has also become my go-to gift when I’m invited to friends for lunch as presented in a pretty jam-jar it looks quite good.

Hummus

I’ve just completed an intensive week of clinical practise as I continue with my studies to become a Nutritional Therapist and the humble “Hummus” has popped up on more than one diet plan.

Aubergine_Chickpea_Hummus_vegeIt’s a great protein-rich snack and if eaten with crudites even healthier as you get the added nutrients from the vegetables. In a time where we are constantly being bombarded with the perils of over-eating sugar than it’s nice to have alternatives which provide good nutrients and are delicious! So if you like hummus and are prepared to cross over from shop bought to home-made then this is the recipe for you.

 

Ingredients

250g dried chick peas (these can be substituted for canned)

1tsp bicarbonate of soda

270g light tahini (This can be made with 100g toasted sesame seeds blended with light olive oil and water 50:50 ratio)

4 tsp lemon juice

4 garlic cloves (crushed) or less according to taste

100 ml cold water (ice cold!)

salt

paprika to sprinkle

Add 1 red chilli if you prefer a spicier version.

Extra virgin olive oil // sesame oil / chilli oil / lemon oil

Preparation (50 ins plus overnight soaking)

  1. Place the chickpeas in a large pan and cover with water (double the volume of the peas) and soak overnight or for a minimum of 2-3 hours
  2. Discard this water and keep the peas in the pan. Add the bicarbonate of soda and cook on a medium flame for 5 mins before adding 1 1/2 litres of water. Bring to the boil and simmer for 20-40 mins until tender. (You can use a pressure cooker for a faster cook)
  3. Drain the peas and pour into a food blender with the other ingredients and blend for 5 mins until smooth.
  4. Transfer into a serving dish and drizzle with an oil of your choice (olive / sesame / chilli / lemon) to prevent the hummus from discolouring and of course to add some extra flavour.
  5. Sprinkle with paprika for a final flourish.
  6. The flavour is best if eaten immediately. If refrigerated then remember to take it out half an hour before you plan to eat it.
  7. Serve with fresh chopped crudites and pitta bread.

Aubergine_Chickpea_Hummus

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Comments
5 Responses to “Just one word….Hummus”
  1. This is a great post Claire. I, too, love hummus. My next batch will use your recipe. Do you think converting the grams to American measurements will affect the proportions, much? Looks great.

  2. Karen says:

    I think most people love hummus…I know I do. I’ve never tried making my own though and must give it a try.

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