Hummus has long made it into the mainstream as a dip and became famous. Its origins as a Middle Eastern dip are somewhat blurred in supermarket renditions that vary from good to bland. If you want a great flavor and texture to your hummus it is easy enough to make at home. All you need is a food processor and the ingredients and then you can adjust it to suit your own tastes: a little more garlic, more lemon? Just taste it and add as you go.
Soaking and cooking your own chick peas makes this a very cheap and cheerful dip for parties, but it is just as good and much quicker to use tinned chick peas. In fact it is so quick that you can rustle it up from your store cupboard at a moment’s notice if you have unexpected guests for lunch. Grab a packet of pitas from the freezer to toast and you have a tasty impromptu basis for a casual lunch in minutes.
Recipe for Hummus
1-2 garlic cloves depending on size
a 400g / 14oz tin of chickpeas drained or the equivalent weight of home-cooked chickpeas
4 tablespoons lemon juice
3 tablespoons tahini
½ teaspoon salt
2 tablespoons cold water
¼ teaspoon paprika
2 tablespoons extra virgin olive oil
Start the food processor running and then drop in the peeled garlic cloves. When they are finely chopped add the chickpeas, lemon juice, tahini, salt and cold water. Process until you have the texture you like best. Fairly smooth with a little texture is ideal. Taste and add a little more lemon juice, tahini or salt if necessary, according to your personal preference. You can also add more cold water it you prefer it thinner.
Scoop the hummus into a shallow bowl and then sprinkle with the paprika and drizzle over the oil just before serving.
Serve with warm pita bread or raw vegetable sticks to dip into the hummus. Or make it into a lunch dish and dollop hummus into the hollow pitas with a generous amount of salad.