Hummus is slowly gaining popularity as a healthy alternative to the traditional dip. It is not difficult to make and definitely cheaper than buying from the supermarket. We prefer our hummus to have a bit of grit instead of smooth and creamy. If you are not watching those calories, drizzle the hummus with olive oil before serving.
The consistency of your hummus will depend on whether you are using it as a spread or as a dip. I usually make it thick to start with and add water to mix if we want it as a dip for chips.
200gm cooked chickpeas
2 Tbsp homemade tahini
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, crushed
1 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp water from the cooked chickpea or plain water
dash of salt to taste
1. Place all the ingredients in a food processor and process until smooth. Add more water if you prefer a thinner consistency.
1. Chilled hummus in a refrigerator will keep for 3-5 days.
2. I prefer to grind my own cumin and coriander in a coffee grinder as I find it makes the hummus more fragrant.
3. If you prefer a plain hummus, omit the cumin and coriander.