Humus is a great side dish for BBQs, buffets or just served on its own with some delicious homemade flatbread.
This is a very quick recipe, dispensing with the need to soak chickpeas 24 hours before you want to eat them. Occasionally, I have been known to be sufficiently organised to plan ahead and get the preparation done. However, it is rare, so I fallback on cooked, canned chickpeas.
I think this recipe tastes pretty damn good - definitely better than the bland supermarket versions. (I concede that there are some fabulous delicatessen variations of humus about these days that are extremely good.)
The humus was originally served with Chicken Shish Taouk. The garlicky humus worked beautifully with the zingy moist coated chicken.
for the humus [serves 4] :
1 can of cooked chickpeas
50 g tahini (optional)
3 tbsp olive oil
3 garlic cloves, crushed to a paste
1 tsp paprika
1 tsp ground cumin
pinch of salt
small handful of omega seeds
splash of olive oil
pinch of paprika
for the humus :
1) Drain the chickpeas, reserving the juice.
2) Place the tahini, olive oil, chickpeas, garlic, paprika and salt in a small mixing bowl.
3) Add 2-3 tablespoons of the reserved juice to the chickpeas and blitz with a blender.
4) Add a little more or the juice to get the desired smoothness and texture.
5) Taste and adjust the seasoning.
6) Garnish with the omega seeds, a good glug of olive oil and a spindle of paprika.
7) Cover with cling film and chill in the fridge.
Drain the chickpeas, and place in a small mixing bowl
Add the other ingredients to the mixing bowl
Adjust the balance and seasoning
Garnish with omega seeds, olive oil and paprika
The Flickr photoset showing Humus appears here.