Saturday, 15 June 2013


Hommus / Hummus

Home made hommus- this was inspired by a trip to a great Turkish restaurant last night with a group of my old flatmates. Their hommus was super creamy, but I wished it had just a little more zing to it. So for Saturday afternoon snack, I made some up with a few little tricks to give this one an extra kick! Namely garlic and lemon rind. I promise you'll get comments at your next dinner party if you make your own dips for pre-dinner snacks!

Start with one tin of chickpeas. Open it up and drain all the liquid out.
 Put the chickpeas in a microwave safe bowl and cover (a piece of paper towel will do). Then place it in the microwave on high for 40 seconds. 
 This will be just enough time to let some the chickpeas split open. Warming it up makes the chickpeas release a little more flavour, and will also make it creamier when blending up.
Leave the chickpeas to the side for a minute. Peel a clove of garlic, crush it with the side of a knife and roughly chop it up.
Place the garlic into the blender or food processor, with the juice of a whole lemon.
 Throw a little strip of lemon rind in here too! You might want to chop this up a little, as my piece of rind didn't 'process' too well in my food processor, and I had to chop it up smaller afterwards.
Add one tablespoon of sesame seeds. Hommus usually calls for Tahini, which is sesame paste, but I quite like having the seeds through the dip.
Place your chickpeas in the food processor. (If it's small like mine, you might need to do this in 2 batches and combine at the end). Before you blend, add in 3 tablespoons of olive oil. 
Halfway through blending... looking super creamy. If it's too dry, you can always add a little more olive oil or lemon juice. And if you still have some chunks of chickpeas left in it at the end, it's not the end of the world- I think it gives it some homemade charm!
There we have it, all finished. Serve in a little pot for dipping. 
Drizzle a little olive oil on top 
Sprinkle some sesame seeds on 
And serve with some tasty sourdough crusty bread! 


1 400g tin chickpeas, drained
1 clove garlic, crushed and chopped
Juice of 1 lemon
small piece of lemon peel
1 tablespoon sesame seeds (plus more for serving)
3 tablespoons olive oil (plus more for serving)

1. Heat chickpeas up for 40 seconds in microwave.
2. Add all ingredients in a blender or food processer and blend until creamy and combined. (Add some more olive oil or lemon juice if too dry).
3. Serve to friends with some fresh bread.

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