Hummus is a party favorite on all continents, and freshly made hummus is infinitely better than store bought. You can adjust the flavor and texture to your liking and it will always go down a treat. This recipe is one of the most tasty versions and so fast to prepare.
Chickpeas aka garbanzo beans. I buy an organic brand.
Moroccan spice mix or Ras el Hanout.
Fresh lemon juice.
Coriander aka cilantro.
Put everything, except the herbs, in a blender and blend until smooth. That’s it.
We like really smooth hummus so I don’t drain all the liquid from the can. You don’t have to add salt when you do this since there is already sea salt in the water.
If you prefer firmer hummus then drain all the water and add very little olive oil and a pinch of salt.
One raw garlic clove per tin of peas. Make sure nobody is allergic!
Moroccan spice can be substituted for cumin for a more traditional flavor.
Add as much chili as you like. Personally I don’t like it too spicy but if you do then go for it. Just warn people if it is spicy.
Making it fresh is best, but either put the tin in the fridge a few hours prior, or cover the dish and refrigerate after making it. Warm hummus is not very nice in my opinion.
Dish up into a bowl and decorate with a little bit of spice, olive oil and herbs for a sexier presentation.
I serve all dips with gluten free chips, but whatever you choose just make sure it is 100% GMO-free.