As I mentioned in my last post, I recently made a batch of homemade hummus, it was incredible.
I have never really been a fan of hummus but I’d given it a little thought and made some changes which have completely changed my feelings towards it. Even better it took roughly 5 minutes from start to end. Don’t you just love it when minimal effort yields maximum results!
There are three main things to note about this recipe:
1. It requires the use of a food processor/blender. I’m not sure what results an immersion blender would produce but if you try let me know!
2. This is sesame – free. Traditional hummus is made using Tahini (sesame paste). I don’t like sesame at all so I left it out and marvelled at the improvement in flavour (in my humble sesame hating opinion).
3. I have garlic problem. My husband has a garlic problem. We love it. So I used a lot. I did contemplate calling this garlic hummus but its easily changed and the basic recipe still makes a lovely hummus. So if you are not a big garlic fan, only use one clove but don’t leave it out all together as its important to the overall flavour. On the other hand if you like garlic this has an incredible garlic heat and as an added bonus raw garlic is really good for you!
This makes roughly enough to fill two small ramekin dishes. We enjoyed it with sweet potato crisps, carrot sticks and even in a cheese sandwich!
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By June 13, 2012Published:
- Yield: 2 ramekins
- Prep: 5 mins
A very quick, seriously easy homemade hummus that is sesame-free and packs a garlicky punch!
- 400 grams (1 can) chick peas drained and rinsed
- 50 ml olive oil
- 1 tbsp lemon juice
- 3 whole garlic cloves
- 1/4 tsp ground cumin
- pinch of salt
- paprika to garnish optional
- Tip the drained and rinsed chick peas into a food processor and pulse a few times.
- Add all the other ingredients to the processor and blend until it reaches your desired consistency.
- Serve into small dishes and garnish with a dash of paprika.
- It will keep covered for up to a week in the fridge.