Sunday, 3 March 2013


Hummus is a great chick pea dip or spread. Easy to make in just a few minutes and stores well in the fridge for up to a week. I like mine with lots of garlic and lots of lemon.

You will need:

  • 1 14 oz can of chick peas/garbanzo - drained and rinsed
  • 1/4 cup olive oil
  • 4 cloves garlic - crushed
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1 lemon juiced
  • 2 tbsp tahini - sesame paste
  • 1 tsp salt

Step 1: rinse and strain 1 small can of chick peas. I like to use a small can because for two people it is a better amount to have on hand.

Step 2: cook 2 of the 4 crushed garlic cloves along with cumin and onion powder in olive oil on low for 5 minutes. Do not burn it should just bubble very slowly.

Step 3: in a food processor add chick peas, garlic olive oil, remaining 2 cloves of crushed garlic,  lemon juice, tahini (which is sesame seed butter - you can find it where the peanut butter is sold) and salt.

Step 4: puree until smooth 20-30 seconds. Taste and adjust salt or lemon as desired.

Serve with a drizzle of your best olive oil and more lemon juice. Add some pita bread and dig in!
 I love this as a spread on sandwiches as well.

1 comment:

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