I've been reading a lot about hummus recently (they way you do!) and there are a lot of differing opinions about which ingredients should be included in a traditional hummus. Apparently if you use tahini, which I always do, then it's called Hummus bi tahini.
I'm addicted to cumin, so like to add a teaspoon or two to my hummus mix, but feel free to leave it out. I also like to top my hummus with sumac but you can use paprika as an alternative, or just eat it plain!
To make the hummus
350g of tinned chickpeas
3 tablespoons of tahini
4-5 tablespoons of fresh lemon juice
1 garlic clove, peeled and crushed/finely grated
3 tablespoons of extra virgin olive oil
1-2 teaspoons of cumin
2 tablespoons of water
½ -1 teaspoon of fine sea salt
To serve
50g of tinned chickpeas
Drizzle of extra virgin olive oil
Sumac
- Drain and rinse the chickpeas. Put 50g to one side to use as a garnish.
- Add all of the hummus mix ingredients to a food processor.
- Blend until the smooth (or as smooth as you'd like it!), adding more lemon juice and water (if required), to loosen the mix.
- Taste and adjust to taste as required. Chill.
- When ready to serve, spoon the hummus into a small bowl.
- (Optional) Make a well in the centre and drizzle with olive oil. Pour in the chickpeas and then sprinkle over the sumac.
