Rich and Creamy Hummus


I eat loads of hummus – fancy a quick snack – pop some pitta in the toaster and then dig into the hummus – our fridge is never without. So, I’ve been experimenting with different recipes for a while and then tried this one – it’s bang on! But I guess it should be – coming from a book that is all about modern flavours of Arabia. (Whilst the origins of hummus aren’t totally clear, it’s believed to originate from the Middle East and the word actually means chickpea in Arabic). This hummus is rich and creamy but also fresh-tasting because of the lemon juice and the combined flavours of the garlic, dark tahini and chick peas really come through beautifully – the recipe is also really cheap, quick and easy to do. If you like hummus, give this a go. I have also been reliably informed that it is really ‘authentic’!

Makes 2 large dishes of hummus for sharing as part of picnic lunch/mezze.

What you need…

400g can chickpeas in salted water, drained

100ml ice-cold water

4 tablespoons tahini – a particularly good mix is half dark and half ‘traditional’ tahini but the dark version is hard to get hold of

2 cloves garlic, chopped

125g plain yogurt

3 tablespoons freshly squeezed lemon juice

Sea salt

Splash olive oil

What to do…

Into your food processor, chuck the lot, excluding just the salt and olive oil. Whizz until smooth. Taste. Season with salt. Whizz. Taste again and adjust the seasoning if necessary.

Pour into shallow serving bowls and pop in the fridge (where it will thicken) until you are ready to serve.

To serve, use a spoon to make a groove in the centre of the hummus and pour in a little olive oil. Arm yourself with crudités, warmed pitta bread, bread sticks, crackers, whatever you fancy and dip, dip away!

Inspired by…

Suzanne Husseini (thanks Denise)

How easy…

Assemble ingredients and whizz – that’s it!

In the Thermomix…

If you’re luck enough to have one of these wonderful machines, just stick all the ingredients into the bowl and then set the timer for 10 seconds at speed 6. Taste, scrape down from the edges, perhaps add a touch more salt and the set the timer for 3 seconds and the speed at 6. Job done!



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