Skip to main content

Homemade hummus!


   We all love to pick this item up from the supermarket, but why not make it  fresh at home.  All you need are a few simple ingredients!

Ingredients
200g cooked chickpeas (or a can of cooked chickpeas)
half a clove of garlic
2-3 tbsp white tahini 
lemon juice - 1/4 large lemon or 1/2 small lemon
extra virgin olive oil
1 teaspoon cumin powder
paprika 
water
salt

Important
Tahini is a sesame seed paste. I've bought a ready made bio version, but you can also prepare it at home by grinding sesame seeds with olive oil and salt.

I  cooked raw chickpeas from scratch using my pressure cooker.  Soak raw chickpeas in water overnight (8-12 hours), covering the chickpeas by several inches. They will double in size by morning. Drain the water and rinse the chickpeas in the morning. I usually soak a large volume of chickpeas and use some for hummus and the rest for another dish. 1 cup of dry chickpeas will make approximately 3 cups of cooked chickpeas.
The chickpeas can be cooked in a pressure cooker fairly quickly, mine takes me just 25 minutes, but check the instructions on your  pressure cooker model. If you are using a regular saucepan, add the soaked chickpeas to the saucepan (now rinsed and drained) and cover with water by a few inches, bring it to a boil, and let it boil for a couple of minutes. Then simmer for 1.5- 2 hours until the chickpeas are soft.

Of course you can always use canned cooked chickpeas, just ensure you rinse and drain them before adding them to the food processor. Canned chickpeas can also be simmered for 15-20 minutes to make them softer.


 

1.Combine the tahini and lemon juice in the chopper bowl. Use a strainer over the lemon to ensure the seeds don't fall in. Process for 10-20 seconds.
2. Add half a minced garlic clove and 2 tbsp olive oil and process again. Scrape the sides with a spatula, mixing and blending again.


 

3. Next, combine the cooked chickpeas, 1 teaspoon of cumin powder, a sprinkle of paprika, salt and some olive oil and process again.
4. Keep processing, scraping the sides, mixing the contents, drizzling a bit of olive oil until all the chickpeas are nicely blended. The paste maybe a bit thick.
5. Add 1-2 teaspoons of water, process and check the consistency. Keep adding 1-2 teaspoons of water at a time, blending until you reach a nice smooth and creamy paste. Taste and adjust the salt level if required. 
If you added more water than required, you can always add a bit more tahini again to thicken the consistency.
Yogurt can also be used as a thickening agent.



 


6. Spread the hummus out on a nice serving dish or container of your choice, drizzle olive oil and sprinkle paprika on top. 
Of course there are many ways to garnish hummus, but this is my favourite 😊.
7. Hummus is traditional eaten with pita bread, but you can eat it with any type of bread, nachos, raw vegetables such as carrots, cucumbers and celery. Store in the fridge for 3-5 days.



Labels:

Comments

Post a Comment

Popular posts from this blog

Sri Lankan cutlets - fish and vegetarian versions!

🍠🐟 These cutlets (Sri Lankan croquettes!) are probably the most popular snack in Sri Lanka. They are normally prepared using tuna, salmon, or any fresh or canned fished. The tuna version happens to be my favourite as my mum always made them this way. It is definitely a snack I look forward to whenever I visit Sri Lanka, or any big Sri Lankan gathering! You may see them at teatime, lunch or dinner. They also tend to dissapear very fast!!!  I´ve recently updated with a tasty vegetarian version you can see at the end. If you prefer a non-spicy version you get omit the green chilli, or use less black pepper. They can be served with a chilli sauce or ketchup. Tuna Fish cutlets Ingredients 2 large potatoes 3 small tins of tuna 1 onion salt pepper (we add loads in Sri Lanka!) cinnamon sticks (or sprinkle of ground cinnamon) cardamom curry leaves 1 or 1/2 green chilli 1-2 eggs breadcrumbs sunflower oil for frying lemon juice garlic (optional) turmeric - 1/3 teaspoon 1. Peel, cut and boil...
2 comments
Read more

Greek yogurt and mango sundae

                This works well for both breakfast and dessert!                I actually made this a while back, but luckily I took some photos!! I ngredients 400g Greek yogurt 1 mature mango (large) 1 teaspoon sugar (approx.) icing sugar honey berries of your choice - strawberries, blackberries, raspberries a few mint leaves 1. Wash the berries and dry them. Quarter the strawberries and halve the larger raspberries. 2. Peel the mango, and cut into smaller pieces. Purée the mango in a food processor with a bit of sugar (only for a few seconds) to get a nice smooth thick texture. 3. Pour the yoghurt into a bowl, add 1tbsp honey and mix well. If you prefer the yogurt to taste sweeter you can add a bit more honey. 4. Layer the mango and yogurt in serving glasses, and add the berries on top. 5. Refrigerate for a few hours, and sprinkle icing sugar (sieve using a small colander or tea strainer) and chopped ...
Post a Comment
Read more

Sri Lankan coconut lentil curry

    🌻 This is a very unique dish only found in Sri Lanka! Ingredients red split lentils- 7-8 handfuls  (170g approx.) 1 onion  - 1/2 for the first part  (another 1/2 for point 7, which is an optional stage) 5 or 6 cloves of garlic 1 green chilli (use less to reduce hotness) a few curry leaves (you can also use bay leaves) a tin of coconut milk (3/4th of a can should be sufficient, depending on the quantity of lentils and how much sauce you would like) 1 tablespoon curry powder 1/4  teaspoon red chili powder (you can add more or less) 1/4 teaspoon turmeric powder salt oil - sunflower is used traditionally, but you can use olive oil (for point 7, optional)   black mustard seeds (for point 7, optional)  Important Spice powders - please use curry powders from an Indian store E.g. Madras curry powder. Coconut milk - please use cans (from Thailand) or Sri Lankan Maggie coconut powder.  Cooking time - approximately 20 minutes     1....
4 comments
Read more