Hummus

Hommus

Hummus

Summer barbeques, flat bread and pita bread are just made for it!

I like my hummus (or hommus, or hommas, or hommous... there are so many ways to spelll it... )  rather chunky with a bit of bite.  I also add a gigantic amount of lemon juice, so please do amend to suit your tastebuds if this is a little too tart for you!

Approximately 350 grams of chickpeas, or 2 cans (yes, a can)

2 tablespoons of Tahina

Juice and zest of 3 lemons

3 cloves of garlic, crushed with a little salt

½ cup of good olive oil

Lots of pepper

Optional : cayenne pepper to taste

Place chickpeas, tahina, lemon juice, salt and pepper into a mixing bowl and smoosh together with a potato masher* until very well combined.  Drizzle in the olive oil, combining slowly until the desired texture is reached.  A few lumps and bumps are better than a really smooth paste, and give a more interesting flavour profile.

Check for seasoning and allow to stand in the fridge for at least an hour before serving.  Just marvellous with pita bread, Greek salad and slow roasted lamb!

*If you prefer, this can be made in a  food processor, however I prefer the hand-mashed texture.