Rich, Creamy Hummus
I was watching a youtube travel show going through Lebanon and Jordan this past week, and thinking back to the wonderful memories from my own trip a few years back. I was a little down because I thought I’d lost all my photos, but finally figured out how icloud works and managed to retrieve them all. Oh, the cloud! To celebrate, I made a big mezze spread for a special weekend dinner – hummus, ful medames, zaatar manoushe, fattoush salad, halloumi, homemade fries and falafels!
Through my travels to Turkey, Dubai, Lebanon & Jordan, I’ve grown to love middle eastern food. The dips, spreads, salads, meats, breads, the list goes on. It only helps that I’ve been lucky enough to explore the cuisine in beautiful places. From mountain vineyards, to the Mediterranean sea. From quick city lunches, to special, gorgeous wedding spreads.
Jump to Recipe
I will slowly work my way through all of my favourites that I’ve recreated at home, but I wanted to start with the classic that is a staple for any occasion. A rich, creamy hummus – which is a blended dip made from chickpeas, tahini (sesame), garlic, lemon juice, and a mix of spices. Usually served with a good swirl of olive oil, pita bread, vegetable sticks, kebabs or falafels even. It’s super versatile and I’m sure every country, and family will claim to have the best ‘secret’ recipe! I think hummus will be one of the first dishes anyone lands on when thinking of the regions cuisine because of how widely available it is, but after experiencing a true belly bursting mezze spread I know it barely scratches the surface.
Don’t use canned chickpeas, they say! Yes, yes I know. I grew up with my mum’s lovingly made hummus with the overnight soaked dry chickpeas and tahini from scratch too. I know how good it tastes! But we are busy people, so here you go – minimal time commitment, maximum satisfaction. I’m all for it. If you’re looking for a healthy & satisfying addition to any meal, high in protein and healthy fat, look no further!
Rich, Creamy Hummus
Ingredients
- 2 cloves Garlic
- 1.5 tsp Olive Oil
- 15.5 oz Can Chickpeas Drained, but water reserved
- 2 tsp Ground Cumin
- ½ tsp Chili Powder
- ½ tsp Paprika
- Dash of Cayenne Pepper
- 2 tbsp Tahini
- Juice of 1 Small Lemon
- 2 tbsp Olive Oil
- 1-2 tsp Salt to taste
- ½ tsp Ground Black Pepper
- 1 tbsp Chickpea Water more as required
Instructions
- Pre-heat oven to 200°C. Slice garlic and place on a baking sheet in a tin foil boat, drizzle in 1.5 tsp garlic. You're going to roast the garlic for 8 minutes, also collecting the roasted garlic olive oil to add to the hummus later on.(Note: This step is definitely optional, the raw garlic works well too!)
- Add all the ingredients, including the roasted garlic and roasting oil into a food processor. Blend on low first, and then high in pulses.
- Check the consistency and slowly add back the water from the canned chickpeas 1 tbsp at a time, blending in between each addition.
- Adjust seasoning and blend until desired consistency!
- Garnish with some whole chickpeas, a healthy swirl of olive oil and dash of paprika!
Notes
