If I had a first born, he/she would come second to this recipe. I’ve guarded my hummus recipe for years, despite being pressed for my secret by many people, including my own grandmother! This is a winning dip to take to parties; hummus can really be overlooked sometimes, but not when it’s as special as this.
What’s so special about this?
No oil. Oil adds unnecessary fat and personally, I prefer hummus without it.
Only one clove of garlic. If you like to let your hummus sit in the fridge for a few days to use for different dishes/pre-packed lunches, you’ll know that the garlic flavour develops with time. The standard two cloves in this sutiation is a little too harsh on the average person’s breath.
Cumin. I spice my hummus with cumin because cumin & hummus make a perfect marriage; you’ll have to take my word for this… or not. Try this recipe!
The Perfect Hummus
1.5 Cups Cooked Chickpeas (1x 400g Tin)
1 Clove of Garlic
2 TBSP Tahini
1 Heaped TBSP Cumin
1/4 Cup Lemon Juice (the juice of approx 1 lemon)
1/4 Cup Water
Salt & Pepper to Taste
Blend all ingredients, except water, in a food processor. Add the water in a slow stream while the ingredients are blending. If the mixture is too thick, you may need to add an extra tablespoon of water.
Serve with seedy seasoning, a few whole chickpeas and a lemon wedge. This can also look good with a sprig of parsley in it. Be creative!
If you’re feeling fancy or just want to try something a little different, substitute the lemon with lime (you will need 2 limes to get 1/4 cup of lime juice).