Thursday, January 21, 2016


Empty 2 tins of chickpeas into a pot and bring to the boil. Chick peas blend much faster and easier when they are hot.
In a blender mix chick peas, juice of one lemon, some roasted pepper*, 3 cloves garlic and a teaspoon of cumin.

As tahini has a lot of oil, empty half of the tahini into another clean dry jar. Leave on a shelf for a week or so, and the oil will rise to the top. Pour off all the oil and then you can use a tablespoon of the oil-less tahini in the hummus. 

More water can be added if the mixture stops blending. When finished the hummus can be left standing uncovered for a while and some of the water will naturally evaporate for a thicker consistency.

* e.g. Lidl's Freshona Roasted Red Peppers (in sweetened vinegar, not oil)

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