I make hummus … a lot!
It is a fabulous spread to serve with just about anything, but I love it with crackers (see here) when the munchies strikes me, or as a topping for baked veggies (see here) or as a “big dollop” on salad (instead of an oil/vinegar dressing) which we have at every meal. It is also great to have on hand as a dip when entertaining, or as a snack after school or to include in kiddies lunch boxes along with a few carrot sticks.
You can use ground turmeric in this recipe, or turmeric paste (see here) which I also have … I do like the paste for it’s more subtle flavour but you will need to use twice as much paste as ground … but either one is great.
Hummus is a great recipe to adapt to whatever flavours you like … in the past I have added:
- 1 tsp sesame oil along with the olive oil;
- 1/2 cup baked sweet potato along with the other ingredients (this is particularly great when you want to extend the volume); or
- 1/2 tsp sweet smoked paprika.
So the message here is that hummus is very forgiving in terms of added flavours so be guided by what appeals to you and have a play.
I love garlic, but I do find raw garlic can dominate fresh dips which I don’t like … so whenever making a dip that includes garlic I always chop the garlic first, scrape the bowl, then add lemon juice and allow the garlic and juice to “sit” for 5 minutes. This helps to “cook” the garlic so that it eliminates the raw taste that can be so overpowering. This is an optional step but one that I highly recommend.
There are many versions of a traditional hummus recipe so I have used the Thermomix EDC recipe as a guide and have adjusted it to my taste … which is very lemony … yum!
If you have the time (and the inclination) you may wish to “skin” the chick peas … it will take you about 15 minutes (uninterrupted … so if you have little ones around it may take longer) but will give you a smoother consistency. To do this drain the chick peas, pick up one with one hand, and lightly press your thumb and forefinger of the other hand against the chick pea and the skin will slip off … it is very easily done and fun to have a go once to see if you like the difference.
I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes (see here for process). They are perfect sprinkled over the hummus.
I like to make the hummus a day ahead to allow the flavours to develop, but it can be served straight away if you wish.
This recipe will make 400g (1-1/2 cups approximately) and will last up to a week in the fridge.
- 1 small clove garlic
- 50g fresh lemon juice
- 20g olive oil
- 30g tahini (I use organic/hulled)
- 1 tsp ground turmeric / or 2 tsp turmeric paste
- 1 tsp ground cumin
- 1 tsp sea salt flakes
- freshly ground pepper, to taste
- 400g tin chick peas, drained
- 20g fresh lemon juice, extra
- Sprinkle of red pepper flakes, or ground paprika
- Toasted pepitas and sunflower seeds
- Dash of olive oil
- Place garlic into ™ bowl and chop 3 second / speed 7
- Scrape around bowl
- Add 50g lemon juice and allow to sit for 5 minutes
- Add the rest of ingredients except the extra lemon juice and blend 15 seconds / speed 5
- Scrape around bowl and repeat
- Add the extra 20g lemon juice and blend 15 seconds / speed 6
- Scrape around bowl and repeat
- Place into a container and refrigerate until needed
- Before serving check for seasoning and adjust as necessary (if you make the hummus in advance and allow the flavours to develop you may not need to add extra seasoning)
- Serve in a bowl, sprinkled with red pepper flakes, toasted pepitas and sunflower seeds, and drizzled with olive oil