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.  


Ingredients
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.  

Notes:

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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