Heavenly Hummus

Tuesday, August 30, 2016

Again, stop buying that store-bought stuff. Especially when it's so quick and easy to make. Funny I should say that because this is the second time ever I made it. But seriously, I'm now a convert. Having tried all variations of hummus available in the stores, I can say that this one is epic, because my staunchest critics (er ... my children) were raving about it all week. And that isn't supposed to be taken lightly.

The texture was spot on, the flavours were fantastic and the time invested to bring this to fruition ... faster than driving to Costco (I live kinda close ... I can get there in 10 minutes ... okay, another 5 minutes to park!)

So what's the big deal about my heavenly hummus? Za'atar! Paprika! Cumin seeds! And loads of lemon juice (and some zest ... did you notice the balding lemon on the left?) Yep, this blog isn't called Fueling with Flavour for nothing, baby!

All that jazz in addition to the obligatory tahini, garlic and lemon juice. Everything goes into my trusted 8 year old Vitamix and tadaa ... your heavenly hummus awaits you. Hope you got the pita bread.

Thanks to my plant based daughter, there's always a stash of cooked chickpeas in the freezer. But by all means, use a can if that motivates you to make your own hummus. If you don't stock za'atar, don't have to go out and get it. Since it's made up of marjoram or thyme, sumac (a Lebanese souring agent made of sumac berries), cumin seeds, sesame seeds, and salt and pepper, you can substitute with most or all of the ingredients in it ... pinches of dried thyme, lemon zest (to sub for sumac), cumin (seeds or ground) and sesame seeds.

Get your stuff together, and make this hummus. It's amazing for those warm summer nights or days when you just can't bear to turn on either stove or oven to feed yourself. And you can save the leftovers :)

400 g (2 cups) cooked or canned chickpeas
2 cloves garlic
60 g (1/4 cup) tahini paste
60 ml (1/4 cup) extra virgin olive oil
2 tbsp za'atar
1 tbsp cumin seeds
1 tsp smoked paprika
1 lemon, zest and juice
Freshly ground black pepper

To serve:
Extra virgin olive oil
Sprinkling of paprika
Fresh parsley

1. Everything in the bad boy blender, then process, adding as much water as needed to make a smooth paste.
2. Taste, adjust seasonings.

If you find you need more salt, and it isn't lemony, add a bit of lemon (or sumac) before the salt. One thing I learnt from the thug kitchen ... if you think you need more salt, what you need is a souring agent first. This prevents you from over-salting. Proven countless times in my kitchen.

3. Plate, sprinkle with smoked paprika, drizzle your best olive oil in the crevices, and place some sprigs of parsley in strategic spots.

Grab a pita and dig in!

Now do you still want to buy that store-bought stuff? Didn't think so.

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