Ingredients
1 can chick peas, drained
1 can chick peas with liquid
2 tbs tahini paste (or 1/4 cup raw sesame seeds)
1/4 cup lemon juice
1 garlic clove
2 tsp cumin, freshly roasted then ground ideally
Oil for drizzling over the top once hommus is placed into a bowl
salt to taste
Method
Place all ingredients except the oil and 1 teaspoon of cumin in a food processor with half of the liquid from the chick peas.
Blitz till smooth, slowly adding more liquid if necessary.
Taste and add salt. Add more lemon or tahini if needed.
Serve in a bowl and drizzle of a good quality olive oil and a sprinkle of the remaining cumin.
Of note… Oil doesn’t need to be added to the actual hommus, it simply needs to be poured over the top. The fat content comes from the tahini paste.
Blondie’s 2014 New Year Resolution… To make one recipe from every book or magazine that enters my house. This recipe comes from Nourish magazine | Jan-Feb ’14
Posted on 10th Feb 2014
Continuing on with my year long challenge, here is Homemade Hommus from Jan-Feb 2014′s Nourish magazine.
Although a basic recipe it really is one that everyone should have under their belts as it’s great as a snack with flat bread or vegetable batons or used in a meal – like the one I will be making from the new Feast magazine… Can’t wait for that one! Hummus B’lahmeh (Israeli hummus with spiced lamb)
Blondie 🙂
- 1 can chick peas, drained
- 1 can chick peas with liquid
- 2 tbs tahini paste (or ¼ cup raw sesame seeds)
- ¼ cup lemon juice
- 1 garlic clove
- 2 tsp cumin, freshly roasted then ground ideally
- Oil for drizzling over the top once hommus is placed into a bowl
- salt to taste
- Place all ingredients except the oil and 1 teaspoon of cumin in a food processor with half of the liquid from the chick peas.
- Blitz till smooth, slowly adding more liquid if necessary.
- Taste and add salt. Add more lemon or tahini if needed.
- Serve in a bowl and drizzle of a good quality olive oil and a sprinkle of the remaining cumin.