One can enter any number of disputes as to the right way to make hummus. I haven’t made it for ages, but looked up a Malouf recipe in order to arrive at the following. Ideally you would use dried, soaked and cooked chickpeas, but at a moment’s notice, you can do this….
- 1 can chickpeas, thoroughly drained and rinsed
- 100 ml tahini
- 1 small clove of garlic mashed with 1 teasp of salt
- lemon juice – I used lime because it was what I had, one in all
- do skin the chickpeas, it makes all the difference
- with a stick blender (or such like) blend to a cream, adding water because it will be too thick
That’s it. Refrigerate. Serve with a little olive oil and freshly ground pepper on top.
We’ve been eating it for breakfast on bread from the fabulous Christophe Berger with cheese, soft hard-boiled eggs and other accompaniments.
Actually, we’ve been eating it for lunch too. Today I tried adding yoghurt and it is a great variation, lighter and creamier. I read somewhere that pureeing olives into it is another good touch, yet to be tried in our household. Also cumin.
Now, if only I had a way of charring eggplants here to make baba ganoush….