Hummus

Hummus

The existence of hummus is yet another example of the seemingly endless usefulness (and deliciousness) of chickpeas. I feel the same way about hummus as I do about falafel; they are both so rich, satisfying and flavourful, it’s hard to believe they are also so nutritious.

It hardly needs a recipe; I usually just throw a jar of chickpeas into the food processor and then taste as I go, adding lemon juice etc., until it tastes “right”. Today however, I wanted to make a note of what I added to make it easier next time (and to avoid those occasional salt or garlic overdoses).

I like my hummus bright and lemony, not too garlicky, with toasted sesame seed oil to replace the very-high-oxalate tahini. The tea you see in the photo is rooibos that I’ve started blending a few rose petals with; it adds a subtle note of rose water, which goes well with the hummus.

I’ve been using either chickpeas that I cook (and then freeze) from dried, or pre-cooked chickpeas from a jar.

Hummus
(makes about 1 1/2 cups)

Ingredients:

1 13 oz jar of chickpeas (or 1 2/3 cups/400ml cooked chickpeas)
juice of half a lemon (or more, to taste)
1/4 teaspoon salt
small nugget of garlic (about 1/2 of a clove)
2 tablespoons olive oil
1/2 teaspoon toasted sesame oil
2 tablespoons water (or more or less, depending on the consistency you like)

Instructions:

Pour chickpeas, lemon juice, salt, garlic, olive oil and sesame oil into food processor. Blend until almost smooth, then add water, one tablespoon at a time, until it reaches the desired consistency.

*the entire batch of hummus has about 18mg oxalates, so divided into four servings, each serving would be about 4.5mg.

Printable version:

Hummus

Ingredients

  • 1 13 oz jar of chickpeas or 1 2/3 cups/400ml cooked chickpeas
  • juice of half a lemon or more, to taste
  • 1/4 teaspoon salt
  • small nugget of garlic about 1/2 of a clove
  • 2 tablespoons olive oil
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons water or more or less, depending on the consistency you like

Instructions

  1. Pour chickpeas, lemon juice, salt, garlic, olive oil and sesame oil into food processor.
  2. Blend until almost smooth, then add water, one tablespoon at a time, until it reaches the desired consistency.
Posted on:

Leave a reply

Time limit is exhausted. Please reload CAPTCHA.