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.
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