Hummous
This is a dead easy way to impress friends with your kitchen skills because people think making hummous (or humus/hummus) is difficult. Its a staple for Greek meze too.
What you need:
- 400g Can of chick peas – you can soak the dried ones over night but if you can’t wait tinned is best
- 1-2 cloves of garlic, chopped – more if you are French or want to ward of vampires
- Zest and juice of half a lemon
- Big pinch of salt
- Pinch of paprika – smoked paprika works well
- 3-4 tblsp of olive oil
- Tahini paste – about 1tsp
- Blender.
Put all the ingredients in a blender for a 20 seconds. The garlic, salt, tahini paste and lemon can be adjusted up or down to suit your taste. More olive oil and an extra minute in the blender will make the paste smoother and runnier use less if you want drier and chunkier humus. Easy.
Serve with rice crackers or crudités which is a fancy way of saying raw veggies like celery, carrot and courgettes chopped into sticks.
I sometimes like to add a deseeded roated capsicum or sundried tomatoes into the blender for a bit of variety.
About the Author
Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.
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