Humus (Humus)
Hummus
(Humus)
Humus is a great meze for all occasions. I must admit I always put lots more garlic in mine, though, and when I’ve had a girlie night with nibbles at home my friends’ hubbies always complain about it the next day! One of the other main ingredients is tahini, which is a paste made from roasted and ground sesame seeds. It’s now widely found in supermarkets and health food stores, and is also used as a dip on its own, often mixed with olive oil and garlic.
Did you know that as well has being a great source of dietary fibre and protein, chickpeas are also rich in folate, calcium, and manganese, plus they’re also low in fat, which is always a bonus!
This recipe will take around ten minutes to make, so it’s perfect if you’re short of time. If you want to use dried chickpeas and cook them instead of using the canned variety, then go for it!
Ingredients:
• One 400g can of chickpeas – drained and rinsed
• Juice of one lemon
• 3 cloves of garlic – crushed and chopped
• 1 – 2 tablespoons of olive oil
• ¼ cup of water (optional)
• 1½ – 3 tablespoons of tahini paste
• ½ teaspoon of salt
• 1 teaspoon of sumac (optional)
• 1 teaspoon of cumin
Garnish:
• Drizzle of olive oil
• Dusting of cayenne pepper
• Flat leaf parsley – chopped
Method:
1. Put all the ingredients into a food processor and blend until it’s a smooth paste.
2. Drizzle with olive oil and garnish with cayenne pepper and parsley. Serve with warm individual corn bread (see recipe) or chopped raw vegetables.
Serves 4 as a meze
* Vegetarian
* Vegan
(Humus)
Humus is a great meze for all occasions. I must admit I always put lots more garlic in mine, though, and when I’ve had a girlie night with nibbles at home my friends’ hubbies always complain about it the next day! One of the other main ingredients is tahini, which is a paste made from roasted and ground sesame seeds. It’s now widely found in supermarkets and health food stores, and is also used as a dip on its own, often mixed with olive oil and garlic.
Did you know that as well has being a great source of dietary fibre and protein, chickpeas are also rich in folate, calcium, and manganese, plus they’re also low in fat, which is always a bonus!
This recipe will take around ten minutes to make, so it’s perfect if you’re short of time. If you want to use dried chickpeas and cook them instead of using the canned variety, then go for it!
Ingredients:
• One 400g can of chickpeas – drained and rinsed
• Juice of one lemon
• 3 cloves of garlic – crushed and chopped
• 1 – 2 tablespoons of olive oil
• ¼ cup of water (optional)
• 1½ – 3 tablespoons of tahini paste
• ½ teaspoon of salt
• 1 teaspoon of sumac (optional)
• 1 teaspoon of cumin
Garnish:
• Drizzle of olive oil
• Dusting of cayenne pepper
• Flat leaf parsley – chopped
Method:
1. Put all the ingredients into a food processor and blend until it’s a smooth paste.
2. Drizzle with olive oil and garnish with cayenne pepper and parsley. Serve with warm individual corn bread (see recipe) or chopped raw vegetables.
Serves 4 as a meze
* Vegetarian
* Vegan
