The first time I encountered hummus, I was eighteen years old and had no clue what it was. I knew it had to be something special, because my ex-boyfriend threw himself at it with a savage scream and, frankly, with more excitement and enthusiasm than when throwing himself at me. I could now grace you with a monologue on the superiority of my attributes over those of pulped chickpeas but there is no need to digress. You see, hummus really is special, it’s tasty and healthy and quite addictive, once you get a taste for it. So, all I would like to say to the ex-boyfriend is: I understand… and after a brief consideration, I forgive… however, after some more consideration, I will not forget.
1 (425ml or 15oz) can of chickpeas
3 Tbs olive oil
2 Tbs lemon juice
1 Tbs tahini(ground sesame paste)
Drain the chickpeas, reserving the fluid in a bowl and saving some chickpeas for decoration. Put the chickpeas in a food processor (I use my trusty Petra), add olive oil, 5 Tbs of the chickpeas fluid and lemon juice and process till smooth. Add tahini, salt and cayenne pepper and process again. Serve as a dip in a bowl, garnished with olive oil, cayenne pepper and whole chickpeas. It tastes great with warm pita bread, carrots, celery or as a spread on a sandwich. You can experiment with it, adding garlic or red peppers, and different amounts of seasoning depending on your preferences and fantasy. It keeps in the fridge for a week.
Servings: 10 (about 75kcal/serving)
Adapted from: Portable Feasts by Clare Ferguson