hummus, houmous, humus, hommus and hommos.
The Golden Rush version of this classic, versatile Mediterranean / Middle Eastern dip
Equipment
- Food Processor or Hand Blender Basically you need any device which will blend your hummus to your desired consistency. It may not work with a lot of bench blenders, as there is not enough liquid in it, and may get stuck. You would need a tamper in this case.
Ingredients
- 1 400g Tin of Chickpeas / Garbanzo Beans or 250g cooked (keep liquid!)
- ½ tsp Salt to taste
- 1 Clove Garlic medium
- 3-6 tbsp Tahini
- ¼ tsp White Pepper to taste
- ½-1 Squeezed Lemon to taste
- ¼ cup Water to desired consistency
- 1 tbsp Olive Oil
Instructions
- Drain the chickpeas. *
- Add the remaining ingredients **1 400g Tin of Chickpeas / Garbanzo Beans, ½ tsp Salt, 1 Clove Garlic, 3-6 tbsp Tahini, ¼ tsp White Pepper, ½-1 Squeezed Lemon, ¼ cup Water
- Blend together, until your desired consistency ***
- Transfer to serving bowl or container with lid, topping with a little olive oil
Notes
* Alternatively, keep the remaining liquid (aguafaba) and use it instead of the water. This will give you a sticker, less neutral tasting hummus.
** The recipe lists 3-6 TBSP of tahini, this is because it affects the creaminess of your hummus, which is a personal choice. Because it is a pricier ingredient, it will affect the overall portion cost. Decide for yourself!
*** This is contraversial hahha. My mum loves a rougher texture, whereas I prefer it to be as smooth as possible. Again, a personal choice....blend as long or short as you see fit.