Lemon Hummus

Posted 11 January 2011 by

I suppose it’s the time of year when we all start trying to eat a little more healthily, whether as part of a new year’s resolution, or just to offset some of the damage done during the Christmas period. I am on the lookout for healthy recipes, not always my favourite thing!

So, I have my homemade pita bread, what else do I need? A little homemade (lemon) hummus, that’s what. Or houmous. Or, to give it its full title, ḥummuṣ bi ṭaḥīna (it means literally “chickpeas with tahini”). There are thousands of recipes for hummus out there and it’s hard to find a “definitive” one. As long as you have chickpeas and tahini in there, I think you’re ok. Speaking of which, I learned today that if you have a jar of tahini on the shelf for a long time, it goes kind of… hard. A bit tricky to work with. It needed some elbow grease to get it into a spoonable texture.

A plate with homemade hummus and sticks of raw carrot.

I decided to make lemon hummus. It is incredibly easy to make although I did cheat somewhat and use tinned chickpeas. You can use dried garbanzo beans (the same as chickpeas) and soak them overnight.

Ingredients:

  • 1 can of chickpeas (drained)
  • 2 tbs tahini (seasame paste)
  • juice of 2 lemons
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • salt and white pepper, to taste

Drain the chickpeas and whizz them up in a food processor. Add the other ingredients and combine. Season to taste. That’s it! The lemon and the garlic were both quite prominent in my hummus. If you’re not sure how strong each of the components is going to be, just add them gradually and taste as you go.

Serve with crudités, or pita bread.

Plate of homemade hummus, homemade pita bread and carrot sticks

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