Hummus

Hummus is one of my all time favourite things. I could eat hummus all day every day, I could actually live on it. However everyone seems to make hummus differently. I make it the way one of my Turkish ways taught me, and it tastes like the hummus I had when I was in Istanbul. The secret to it (in my opinion) is the use of tahini (creamed sesame seeds) and a hint of garlic. Hummus without those 2 ingredients is not hummus in my opinion…it’s just a chick pea purée. This recipe is full of flavour and is so easy to make that it will never disappoint. Great for dinner parties, as a dip, or as a quick lunch with crudités. Leer más recetas saludables here

One hummus anecdote that comes to mind when writing this is when I went to a hummus bar a few years ago in Soho, London, and they asked me if I wanted my hummus with garlic or without…??? Obviously I chose with, but it still was lacking somewhat in flavour.

• Drain the chick peas, save a handful to one side to garnish, and place in a food processor
• Add the tahini (be generous with it), the olive oil, lemon juice, and water
• Blend until it is a smooth paste
• If it is too thick add a little water, teaspoon at a time
• Taste and add salt to taste
• Decant into a bowl. Place the saved chick peas on top, drizzle some olive oil, and sprinkle a little smoked paprika.
• Serve with crudités and / or pitta bread