We are a nation of hummus lovers – we just can’t get enough of the stuff. According to the consumer research firm Kantar Worldpanel, us Britons get through 12,000 tonnes of hummus a year – that accounts to over £60m.
Traditionally, hummus is a middle eastern dish and it has snuck into our national cuisine in the same way curries and kebabs have. But what is really great about hummus is that it is so easy to make and adapt to suit your own tastes.
Basic hummus ingredients
1 tin of chickpeas
The juice of 1 lemon
2 cloves of garlic
1tbsp tahini
Salt/pepper
2tbsp extra virgin olive oil
1tsp Za’tar (optional)
Method
Simply combine the first six ingredients and blend well before putting in a serving plate or bowl. Drizzle a bit of olive oil on top before serving and add a sprinkling of Za’tar.
Notes
I think that the amount of garlic you use depends on when you are going to serve it. If you are making it the day before, the garlic has time to permeate throughout the hummus so you don’t want it to be overpowering – you could therefore get away with just one clove. However, I wouldn’t use more than two cloves otherwise you will not be able to taste the other ingredients.
It can be made without tahini, but try and use it if you can as it gives it more of a creamy texture and interesting flavour.
Za’tar is a nice, sweet addition I like to add before serving it. Za’tar is made using sumac and sesame seeds. This could easily be left out, or substituted with paprika or just sumac.
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