israeli-style hummus
Home-made hummus impresses almost anyone, and my recipe has guests and family licking the plate clean. I've learnt from the finest hummus makers in Jerusalem & Bondi and nerdishly scanned the ingredients of my favourite store-bought hummus to work out the perfect texture and flavour.
This humble dip is full of protein, good oils and fibre. It's homely and a staple in many cultures. It's completely vegan and can be stored in your fridge for at least a week. Kids even like it!
Ingredients:
1 cans of chic peas or 1/2 cup of dried chic peas
(soaked overnight and boiled in salty water for 30min)1/3 cup olive oil
1/3 cup warm water
1 lemon (juiced)
salt & cracked pepper for seasoning
1 heaped tablespoon tahini paste
3 cloves garlic
Equipment:
Baking tray
Food processor or bullet-style blender
Econome or spatula
Method:
Roast garlic cloves (in their skins) in the oven for 10min at about 180°c
Put everything in blender/processor and blend until smooth
Balance the flavour with additional lemon juice, olive oil, salt or tahini to get it to the taste that you like.
Balance the texture with water or olive oil to get it to a pancake mix consistency (once it rests it thickens slightly so don't worry if it's a lilttle runny).
Pour your finished hummus out onto your favourite bowl and scrape the excess out with a spatula. Smear it in an outwards direction making sure to create some peaks and valleys for the olive oil to sink into.
Garnish with something fresh, something oily and something spicy. See my suggestions combinations below. Serve with some toasted flatbreads, brioche, pita or vegetables.