Hummus

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quick easy hummus 1

Hummus would have to be my go-to dip. It’s quick and easy to make and, what’s more, it’s a very versatile dip. It can be served with vegetable crudités and crackers as an appetiser, spread onto flatbreads to eat as a snack or light meal, or even served as part of a main meal with some grilled lamb koftas and a salad. I make it so often that I tend to keep tins of chickpeas on standby in the pantry so that I can whip up a batch at short notice.

Purists might disagree with the recipe below which uses tinned chickpeas and ready-made tahini. You could go the Ottolenghi route and make a fabulous hummus which requires you to first soak the dried chickpeas overnight, and to then cook them for up to 40 minutes until they have softened sufficiently before you can whizz them with a generous amount of tahini. Or you could go the Thermomix route and make your tahini from scratch with toasted sesame seeds to give your hummus a lovely nutty aroma.

But for a speedy route to a delicious dip, this is my favourite recipe:

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Hummus lends itself well to lots of variations, and I often like to add some parsley, mint or coriander (cilantro) along with the rest of the ingredients, and/or some finely chopped red chilli for a spicy kick.

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What is your favourite dip?

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If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird

6 Comments

  1. Yum! I love hummus 🙂 it’s great swirling other things like harissa or homemade pesto through it too! so delicious.

    Reply
    • Eat, Little Bird 2 August 2015

      I love the sound of adding harissa or pesto. That’s a great way of making slightly different dips for a large gathering. Thanks for the idea!

      Reply
  2. mimi 21 July 2015

    One of my favorites, too. But I prefer using white beans instead of garbanzos. They create a much smoother, softer dip, instead of somewhat dry and mealy. Try it some time and see what you think! Lovely photos!

    Reply
    • Eat, Little Bird 2 August 2015

      Thanks, mimi! Are you referring to cannellini beans? I’ve tried them in dips before and they are really lovely 🙂

      Reply
  3. I am definitely a canned chickpeas and ready made tahini girl too when it comes to making hummus. Ottolenghi is a genius and I am sure that using dried soaked chickpeas and home made tahini elevates this simple dish, but sometimes you want to make something quick that hits the spot. My finishing touch is a swirl of extra olive oil and a dusting of cayenne pepper or za’atar…

    Reply
    • Eat, Little Bird 2 August 2015

      I’m with you! When I have the time and remember to do so, I don’t mind soaking beans overnight. But opening a tin is so much quicker and the end result is just as good, I think 😉 I should remember to use cayenne pepper for dusting next time – I like to add a spicy touch to my hummus!

      Reply

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