Monday, 15 September 2014


With the aid of a food processor, this a very easy thing to whip up. Hummus is one of my all-time favourite snack dip. And now that I've got a recipe that I adapted from Angela Nielsen's The Ultimate Recipe Book you can be sure this will be a regular on our table.

As for the recipe, it was good as it is even without the yoghurt (I didn't have one at the time) but it would have been better if I reduced the garlic (too overpowering) and the reserved brine (to make it thicker). So all of these are reflected in the adjusted recipe below. Otherwise, it was simply delicious especially with crudites, tortillas, and pita breads.


1 x 400 g  tin can of chickpeas
1 garlic clove - peeled and chopped roughly
2 Tbsp tahini
2 Tbsp lemon juice
3 Tbsp extra-virgin olive oil
1/4 tsp ground cumin
1/2 tsp fine sea salt
2 Tbsp plain natural yoghurt (optional)
  1. Drain chickpeas from can and reserve 1/4 cup of the liquid.
  2. Transfer the chickpeas and reserved liquid into a food processor or blender and process until smooth. Scrape the sides if needed.
  3. Add in all the other ingredients and process again until completely smooth. Taste then adjust salt and lemon juice according to personal preference.

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