Thursday, 13 November 2014

Entering the Hummus Wars!

This is a brave post, a very brave post! I have decided, after a great deal of hand wringing and a couple of sleepless nights to enter 'the hummus wars'. Yes, I'm sharing my recipe for hummus!

I still can't quite believe that I'm putting my recipe out there - alongside the recipes of great foodwriter Yotam Ottolenghi, and chef with cred,  George Calombaris!

Made from scratch my recipe is different in that it has a lovely 'tang' or 'bite'. It can be varied endlessly, and, well - everyone I know loves it and I'm regularly emailing the recipe to converts! So, (taking a big breath) here it is!

Hummus - My Way!


250 grams dried chick peas* – I prefer to use Ord River chickpeas, but use any good quality chickpea
1 tablespoon creamy tahini (health section of supermarket)
1 teaspoon cumin (powdered)
1 mild red chilli diced (optional)
Juice and grated rind of 1 lemon (optional)
½ cup vinegar (homebrand) plus extra
½ cup extra virgin olive oil plus extra
Salt and pepper


Soak the dried chickpeas in a very large bowl of water overnight. The chickpeas will swell up absorbing much of the water. Cover with more water if needed. Next morning pour the chickpeas and water into a large saucepan, add more water to cover the chickpeas by 3 to 5 centimetres. 

Bring to the boil and cook gently until the chickpeas are soft when tested. This will take 15 – 20 minutes. 

Tip:do closely watch that the chickpeas don’t boil over – it makes a big mess!

Drain the chickpeas into a colander when warm and place in food processor. Add the tahini, cumin, vinegar, oil, salt and pepper to taste together with the chilli and lemon juice and rind if using. You could also add a clove of crushed garlic at this point if you wish. 


Keep adding equal quantities of vinegar and oil until the mixture is ‘loose’. It thickens with standing!
Adjust the seasonings to taste.

Serve with pieces of pitta bread, savoury biscuits, grissini or vegetable crudites. It makes a healthy and delicious breakfast spread on grainy bread toast topped with slices of tomato and avocado, and can be used as a spread in sandwiches.

This makes enough for a crowd - if it lasts that long!



*Use 2 cans of drained chickpeas if you prefer

**The cheapest vinegars give the bitiest tang to this hummus and allow it to keep for several days in the refrigerator. Hummus is no place for a delicate vinegar!

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