I decided I wanted to make hummus. My sister was having a birthday celebration at my parents' house, so that was the perfect opportunity. I could have easily bought some from the shops but really wanted to try home-made hummus to see if it was as good as or better than store bought hummus. This recipe was really easy, and tasty too! I doubled the ingredients and made double the quantity, which ended up being A LOT of hummus. So I'd only recommend doubling the ingredients if you have a lot of people to feed or you just REALLY love hummus. I do love it, but there's only so much one person can eat, even if my hummus-loving husband helped me eat it, I don't think we would have gotten through it before it went bad. We left what wasn't eaten at my parents' house as there's more people there to eat it.
Anyway, if you love chickpeas as much as I do, make sure you try this. We served this with sticks of carrot, celery and cucumber, and crackers. A relatively healthy alternative to all those full-of-fat dips we could have been eating....
about 450g (1 cup)
1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
3 tbs plain yoghurt
Salt & freshly ground black pepper
Carrot & celery sticks, to serve
- Place chickpeas, lemon juice, tahini, water, cumin, coriander, garlic and yoghurt in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)
- Transfer hummus to a bowl.
- Serve with carrot and celery sticks.