from Sundays are for Feasts
One of my favourite things about making hummus is that it’s really hard to get wrong. Here are the basic ingredients, but don’t be afraid to use your imagination. Try adding new flavours – a spoon of pesto, a roasted red pepper, a pinch of cumin. Have fun with it! After all, it’s hummus a la YOU!
Ingredients
1 400g can of chickpeas, drained
2 cloves of garlic, peeled
3 tablespoons of tahini
A pinch of salt
Water, as needed
Juice of 1 lemon
Drizzle of olive oil
Directions
Place the chickpeas, garlic, tahini and salt in a food processor.
Start mixing and add water to loosen the paste.
Once the mixture looks as smooth as you like it, add the lemon juice and mix.
Taste your hummus and make any changes you like. Scoop it into a bowl, and dress it with parsley, pine nuts, a pinch of sumac, cumin or anything else. And don’t forget the olive oil!
Sahtein!
Makes 1 ½ cups.
Nada’s Tips & Tricks: For dried chickpeas, soak ½ cup of chickpeas overnight in water with ¼ teaspoon of baking soda. The next day, drain the chickpeas and place them in a saucepan with another ¼ teaspoon of baking soda and cover with water. Bring the water to a boil, turn down the heat and let the chickpeas simmer for about 45 minutes or until they’re soft.
Contents and images used with permission by House of Anansi Press & Groundwood Books https://houseofanansi.com/products/sundays-are-for-feasts