It’s taken me a while to write this recipe down because it doesn’t really need a recipe. I love hummus as a simple, tasty dish that I whip up for lunch before work, or serve as part of a barbecue. I’ve been making it for years, so don’t bother with a recipe, but I thought it was about time I wrote it down because it’s another one of those things that I get asked how to make time and time again. So for all of you that enjoyed the hummus at our citizenship celebration and all of you at work that ask me how I do it when I eat it for lunch, here it is, my hummus recipe.
Take a can of good quality chickpeas; one of those tiny cloves of garlic that you normally throw away because they are too small to warrant peeling; the juice of half a lemon; at least 70ml of good quality olive oil; salt and pepper to taste.
To make: drain and rinse the can of chickpeas and place in a mini food processor. Add the lemon juice, peeled garlic clove and 70ml olive oil and blend until pureed. Season to taste and add a little more lemon juice and/or olive depending on your taste and texture preference. I don’t like my hummus too runny, so 70ml of olive oil is usually enough for me, but I have seen recipes that say add up to 120ml.
Most hummus recipes also include tahini (a sesame seed paste) but despite the fact that I love sesame seeds, tahini reminds me of peanut butter. Now peanut butter is my second most hated food item on the planet only pipped at the post by banana, so it never gets even close to my hummus. Instead I use other flavours to enhance and transform. Sometimes I substitute the lemon for lime and coriander; sometimes I add roast capsicum from a jar (this is my equivalent of fast food); sometimes I substitute the chickpeas for butter beans for a slightly different texture and flavour. So really, what I’m saying is go for your life, as long as you combine a legume, with an acid and oil in appropriate proportions you can pretty much get away with anything.