For a long time I did not have a clue about the meaning or ingredients of Hummus. I knew I liked it a lot but only recently have I felt an urge to make my own. It is a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East and it is even better made from scratch.
But first……….some impressive subsistence…..
I have come to the conclusion that my body now stores fat like a camel stores water. I am positively blooming on a diet of half a sandwich, most of the fruit bowl and a large Gin and Tonic before bed ( slimline for the love of God ). It’s insane. It must be something to do with the primitive man in all of us. I figure that the older members of the tribe wouldn’t be able to go out and hunt, so in true survival of the fittest as much body fat as possible is needed to be laid down for the coming winter…….. I’m thinking that really must be it because short of hitting the Slimfast Shakes what else can a self respecting big girl do???Ditch the G & T???? I see your point and it is one to be carefully considered but it’s nearly the start of the school holidays and I wouldn’t want to ignore my mental health at such a crisis point. At any moment I could be on a knife edge………. I need to play the long game.
Such a cruel blow to have found my dieting backbone to no avail AND at a time when soon I shall be surrounded by all the food crap that is essential for a seven and eight year old to live on without becoming hysterical and leaving home…… How will I fare???? The jury is out but one thing is very clear to me……..one chip has now enough calories for my body to live off for 24 hours at least. One mere Malteser would fuel a 5 km run and a Tuna and Cheese Panini would see me across the channel in breaststroke. This is treacherous territory indeed…..gulp.
Like most people I have enjoyed really good hummus and eaten a lot of mediocre hummus. So to find a fabulous recipe that I can whip up in an instant makes me feel all accomplished in a very smug hummus recipe owner kind of a way. Surely I must be seriously sophisticated now I can do good dips. Who needs A levels?
Granted ingredients for Hummus tend to be generic but bear with. This recipe of mine is in fact a little heavy on the Tahini but it is soo worth it. I also do something else a little differently and that is shell the tinned chickpeas. Don’t gasp……… I read that it improves smoothness significantly and I wanted soft and pillowy and it so delivers. It is easy anyhow and it does give a dreamy texture that I wouldn’t be without. I always use tinned too as they are much easier and ready at a moments notice. I love to be able to whip it up in the here and now without a long soda simmer. That’s way too many recipe variables for my liking…….. I have never done it any other way either so I remain, as always, open minded but this will always be damn good hummus whatevers. The shelling is in fact a simple technique, just a little pinch does the trick and you have a bowl of little smooth baby bottoms looking up at you all pert and grateful to be free of their coats….. worth it people.
I then whizz the serious pants off all the ingredients apart from the water. I leave it going for no less than a minute before adding the water through the funnel. I add about six tbsps of water but it can be more or less. You know the texture you want so just use your judgement. It always seems to firm up a little more after sitting in the fridge for a while so I tend to go for it a little looser than I will eventually want. Also taste for seasoning. I use Maldon Sea Salt but any is fine. The normal table salt is stronger so a pinch of sea salt may be only half the strength of table salt. So I usually am much more generous in the first place with it. Cover and put in the fridge for an hour or so or indeed overnight. This is more than happy to be made a day or so ahead. I drizzle a good Olive Oil over the top and serve with carrot, pepper and cucumber sticks. Crazy Ass delicous……….
I do find that as I get older I find raw garlic a bit too harsh. So if I have the time I roast a head of garlic with the tops a little cut off, in some silver foil. I roast at 200 C for half an hour. When cooled a little I can squeeze a clove out and use that instead of the raw clove. I stash the rest in the fridge for adding to stews, bolognese etc. It’s pretty special stuff.
This is a Hummus recipe of the highest order. Earthy and velvety smooth it is the most incredibly delicious dip and a firm family favourite.
- 400 grams tin of Chickpeas
- 1 medium clove of garlic roughly chopped
- 3 tbsps lemon juice 1 lemon usually
- 100 grams tahini
- 1 large pinch of sea salt maybe more
- 6 tbsps water maybe more
- 1 tsp ground nut oil/olive oil
Drain your chickpeas and empty into a bowl. Have another bowl close to hand and gently pinch the skins from the chickpeas into it.
Empty the degloved chickpeas into the food processor bowl and all the other ingredients too except for the water.
Whizz for at least a minute, pausing at least once to scrape down the sides.
Through the funnel add the tbsps of water. Quickly at first then at ten pause and access if you need more. Taste for seasoning and whizz for thirty seconds again. When you are happy with it. Dollop out into a serving bowl and cover with clingfilm for at least an hour.
Drizzle with quality Olive Oil and Crudite away.
Apply A Smear to Blooming Face Extremely Sparingly.
I do find that as I get older I find raw garlic a bit too harsh. So if I have the time I roast a head of garlic with the tops a little cut off, in some silver foil. I roast at 200 C for half an hour. When cooled a little I can squeeze a clove out and use that instead of the raw clove. I stash the rest in the fridge for adding to stews, bolognese etc. It's pretty special stuff.
Use good Tahini too. It does make a difference. I'm not terribly versed with which are good or not as I tend to stick to what's in my supermarket. I just don't buy the supermarket one!
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