Hummus, like guacamole, is one of those dips that whilst being so archetypal to a certain type of food, can always find a space on our table, and coming from Greek Cypriot heritage it often did. Again, like guac, it’s such a versatile dish that champions the idea that simple food is often best, however, you can jazz it up so easily for variation, with changes to herbs, spices and toppings like pesto, chutneys or sweet chilli.
This is our simple, basic hummus recipe. The most important thing to remember is that beauty is in the eye of the beholder, this is never truer than with hummus. I think my brother uses a little too much olive oil to get his wonderful smooth consistency, my sister-in-law says his is the best she’s ever tasted. My brother thinks I need more lemon, my mum says more garlic. The point is that everybody who likes hummus likes the hummus they like, so don’t worry too much about the quantities, use them as a starting point but experiment, adapt and make your favourite mix.
For our simple Hummus you will need:
- 1 x 400g can chick peas
- 3 x tbsp Tahini
- 2 x Garlic Cloves
- A pinch of salt
- Juice of 1 Lemon
- Olive Oil
Drain half the water from the chickpeas before pouring the leftover water and chickpeas into a blender, add the rest of the ingredients, except the oil and blend – adding olive oil a little bit at a time.
One of the best things about making hummus, apart from its simplicity and how cheap it is to make, is that you should stop the blender often and make sure you keep tasting it to get the flavour and consistency you want.
If you want it wetter add more water, oil or tahini depending on what taste you’re looking for. Finish with a little paprika, chopped parsley or coriander for the aesthetic. Feel free to add any spices you like; we’ve made cumin hummus, paprika, coriander and caramelised onion as well as many others and they all work great, so don’t be scared. Experiment and enjoy!