Saturday, 9 July 2011

Recipes - Hummus

Hummus is a middle eastern dip made from chickpeas.  It is high in iron, vitamin C, folate and vitamin B6 and the chickpeas provide a good source of protein and dietary fibre.  Traditionally, hummus is a mezze dish, but it can also be used as a dip or as a spread for sandwiches and wraps. It compliments lamb and roasted Mediterranean vegetables.  

400g tin chickpeas, drained and rinsed
2 tbs tahini
1/4 cup olive oil
1 tsp cumin
1 clove garlic, crushed
1/2 a lemon, juiced
salt, to season

Step 1 - Put chickpeas, tahini and garlic in a food processor.  Process.
Step 2 - Scrap down sides of food processor, add remaining ingredients. Process.
Step 3 - Taste mixture for seasoning and add salt, cumin, tahini, oil or lemon juice as required.
Step 4 - Move to serving dish, drizzle with olive oil, sprinkle with cumin and serve with toasted turkish bread.  


When checking the seasoning and balancing the flavours, ensure you only add small amount of the ingredient and process well after each addition. 

Tahini is a paste made from hulled and ground sesame seeds.  It is available from most supermarkets and has a very long shelf life.  After opening, store at room temperature and ensure you mix it thoroughly before each use.  

Leftover hummus should be stored in an airtight container with a thin layer of oil covering it and refrigerated.  Do not freeze.  

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