A few people have recently requested my Dad’s hummus recipe so here it is. We all adore this golden dip in this house as do the kids. Healthy, tasty, nutritious, and vegan, it’s an round winning snack or starter!
225g dried chickpeas (expand when soaked) or 400g tinned chickpeas (washed and drained)
2 garlic cloves, crushed
2 tablespoons tahini paste
juice of 1 lemon
4 tablespoons virgin olive oil
some chickpea cooking liquid 6 tablespoons
a generous amount of cayenne pepper
a small handful of chopped flat leaf parsley
Soak the chickpeas overnight in cold water. Drain them and put into a large pan, covering them with plenty of fresh water and simmer for 1 to 1 1/2 hours or until soft. Add the salt towards the end of the cooking.
Drain and reserve the cooking liquid. Cool for a few minutes, then tip into a food processor. Liquidise them with the remaining ingredients, with half of the olive oil. Add enough of the cooking liquid to produce a fairly grainy puree, the consistency of thick mayonnaise. You may have to process the hummus in two or even three batches. Test the seasoning and add more salt if necessary, Now pour in the mixture and remaining olive oil and mix well with a spoon.
Put the mixture into a serving bowl and flatten the top. Pour on the olive oil, then sprinkle with cayenne pepper and chopped parsley. Accompany with hot pitta bread or crudites such as sticks of celery and long sticks of carrots and cucumber.
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