Sunday, March 04, 2007

Hummus Tahini

chick peasThe humble chickpea is very famous in the form of this very popular dip called Hummus Tahini. It can serve as a complimentary sauce in your sandwiches or can even be the center stage to your lunch wrap.

Here's a simple start to your hummus recipe which can be easily adapted to any palate. You can make it spicier, garlicky, curry-ish. It's yours to experiment!

Hummus Tahini
  • 500 ml of cooked chick peas
  • 30 ml of tahini (sesame paste - make sure your tahini is homogeneous since it tends to separate
  • Juice of 1 lemon
  • sea salt to taste (start with just a pinch)
  • vegetable stock
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
into oil and solids)
In a food processor, blend all the ingredients except the vegetable stock. Pour in a bit of stock and blend, repeat until you have a thick smooth and creamy consistency. Refrigerate.


Anonymous said...

I don't have a food processor -- will a blender work or will it puree it to pure paste? I could probably use a potato masher as well. I don't think I will be buying any more processed hummus! This is so easy to make.


Cassie said...

Hi Nel,

I never tried doing it by hand. I'm guessing that it would make for a lumpier hummus but it would still be very tasty. If you have a handblender or even a hand mixer, you could give it at try.

Let me know what happens and thanks for the comment :)