*Perfect Hummus*
Maes 400g or 14 ounces 4 servings The perfect hummus can often be hard to find in the shops. More often than not it can be somewhat disappointing and lacklustre. Why not just make your own. It's easy to make and a lot taster! 1 410g of chickpeas (14 ounce tin) 3 cloves of garlic, peeled and crushed 1/2 tsp cumin seeds approximately 2 TBS freshly squeezed lemon (may need more according to taste) 2 TBS tahini paste 2 TBS plain Greek yogurt (I like total) 3 TBS extra virgin olive oil salt to taste
To finish: toasted pine nuts crushed dried chilies, chopped parsley and a drizzle of extra virgin olive oil (If you can get the lemon one, it's fabuous!) Empty the tin of chick peas into a colander and drain well. Tip into a saucepan and cover with just enough clean water to cover. Add the garlic. Bring to the boil, then reduce to a simmer and cook for five minutes. Drain in a seive, Keeping as much of the garlic as you can and reserving about 5 TBS of the cooking liquid. Heat the cumin seeds in a small heavy based skillet until they become very fragrant, shaking the pan from time to time to prevent them from burning. Grind to a powder using a pestle and mortar. (Alternately you can use 1/2 to 3/4 tsp ground cumin and toast it in the skillet in much the same way, just until fragrant) Reserve a few chickpeas for the garnish and place the rest into a food processor along with any garlic you have saved. (I use my mini processor and it works great.) Add the reserved cooking liquid and lemon juice. Process until smooth. Tip in the tahini yogurt, olive oil and cumin. Process until thick and smooth. Season to taste with salt and blitz briefly again. Taste and adjust, adding more lemon or salt if required. Scrape into a serving bowl. Allow to cool to room temperature.
Garnish the top of the hummus with the reserved chick peas, some toasted pine nuts, crushed chillies, chopped fresh parsley and a drizzle of olive oil. Serve with crudites, crusty bread, pita crisps or bread, etc.
|