There are two things I wouldn’t want to miss in my kitchen: avocados and hummus (and coffee and mangoes…). I’ve experimented a lot with these favourites, in particular with hummus and coffee since avocado and mangoes don’t give you that much to experiment with. Leaving the coffee for a minute aside, I often find that brands either put waaaay too much oil into their hummus, or the garlic taste is unbearably chemical. For someone who doesn’t shy away from spending a bit of time in the kitchen, it is quite a wonder that I’ve never tried to prepare some hummus myself. Since I’m approaching the weekly fridge void and try to throw together all of my leftovers, I was quite pleased to see that I still had some chickpeas and raw carrots leftover.
So here’s my version of the much-beloved hummus:
Ingredients I used:
- 130g chickpeas (drained)
- one tbs tahini
- juice of half squeezed lemon
- two tbs olive oil
- 1 garlic clove
- pinch of salt and cumin
I first put the tahini and lemon juice together. Oh by the way, if you wonder what tahini is, it is a paste made from ground sesame seeds. I believe that you can buy it at any big supermarkets. Try to whisk the tahini and lemon juice until you have a smooth paste. Then I added the pieces of garlic, the olive oil, and a bit of water to the paste. You can also start to add the chickpeas successively, but not in one go. At this point, I used a blender to well- blend it all up and slowly added the rest of the chickpeas. Finally, I added the salt and a tiny bit of cumin. Blend the mixture until it’s a smooth paste. You can always add a bit of water in case your hummus looks a bit crumbly. When serving, I’d advise to sprinkle it with a bit of cayenne pepper and some extra olive oil. I ate my hummus with raw chunks of carrot, but it would be delish to load some fresh Turkish bread or pita with your self-made hummus… Enjoy!
Some alternative ideas:
- Roast the garlic with olive oil in a pan, instead of adding it raw.
- How about a spicy version? Just blend a bit of chili with the rest of your ingredients.
- Craving purple food? Beetroots taste super yummy in hummus, just slice up your chunks and blend them up with the other ingredients.
If you try the recipe, make sure to tag us on instagram (@culinaryandcultural), I’d love to see how you serve your hummus :D.