Hello there! Time for another post and todays one’s on hummous.
A lot of people these days probably don’t think that making their own hummous is worthwhile as there’s so much good hummous readily available at the supermarket, like jam or peanut butter are, but in my opinion, these people are dead wrong. There is scarcely any dip, or even any snack about as good as freshly made hummous. It goes beautifully with crackers of course, and bread. It’d look really cool next to a platter of olives, tomatoes, crackers and bread at a party. And the best bit – it’s so very, very simple to make. Everyone should make their own hummous!

People in the Middle East have done it for hundred and hundreds of years, what one Earth is stopping everybody today?

Also, I found this recipe on a tin of chickpeas and I’m very glad I did. It’s the best one I’ve found to this day and I am entirely able to say this without even a hint of embarrassment. Very little needs to be done to fix the flavour as well.A few important things to note -

Tahina/Tahini – It is very necesary to get good tahina for this hummous. Preferably the real, authentic stuff from Lebanon, but if you can’t get your hands on this then just get the best quality tahina you can afford from your local Pak ‘N’ Save or other supermarket; or you could just do what I did – befriend the owner of a Lebanese/Mediterranean restuarant and buy the stuff he/she imports into the country to make their own hummous with. It’s so easy.

The extra-virgin olive oil specified in this recipe should be a good one. I don’t mean an $80 bottle, but something that’s a little more expensive and that you might have to get from the gourmet food section at your supermarket.The use of it will make your hummous taste far better.

In fact, while I’m on the subject of olive oil, I would definitely like to recommend that you always buy olive oil made in your country of residence. For me, I always get NZ made stuff, as opposed to oil imported from Spain or Italy. Oil made in your own country is far fresher as it has less distance to travel compared to oils from Europe. They often turn rancid during the time it takes for it to get all the way to you supermarket, and then it’s warehoused for a while. End result – rancid, revolting olive oil. I also consider it to be far more patriotic to get olive oil from your own country.

If you live in Europe though, absolutely buy the stuff from Italy, or Spain, or Greece; for obvious reasons.
Store in the fridge for no more than a week and a half.

Recipe – Homemade Hummous

Ingredients – 1 can of chickpeas (garbanzo beans), drained and rinsed thoroughly100g of tahina paste2 cloves of garlic, crushedExtra-virgin olive oil to loosen mixtureSalt to tasteJuice of 2 lemons (rolled hard on a counter top to extract more juice)Paprika to garnishOlives (green or black) “ “

Method -

Put all of the ingredients into a food processor and blitz to a smooth paste, then pour in a little olive oil and turn it on for a few more seconds.

Check the seasoning and adjust if necessary.

Turn into an attractive serving bowl or plate and sprinkle over paprika. Scatter over a few olives and swirl on more olive oil.
Enjoy.

Note – Sorry there’s no picture. I’m getting right on it and you should see it up there soon enough.

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