Hummus is pretty much a staple for any vegetarian or vegan, and there are so many variations and additions. But for this week, I’m keeping it classic and following Salma Hage’s Middle Eastern Vegetarian Cookbook. As you can tell from recent posts, this book has become something of staple, but it’s full of great recipes especially if you are entertaining and need to make mere-style fare to feed a few mouths. See Week 17’s post for another dip recipe – Avocado and Tahini – but now on to the classic and super quick hummus.
As you can see from above the ingredients for this are short and simple:
2 x 400g cartons/cans of chickpeas (drained but reserve the water for it’s magical properties!), 3 garlic cloves coarsely chopped, 4 tbsp tahini, juice of 2 lemons, 2 tsp sea salt, extra virgin olive oil, sprinkle of paprika
Prep time – 5 minutes!
Drain chickpeas (reserve 1/4 cup of the water), put into food processor, with all other ingredients (except paprika) and process until smooth. Add extra lemon juice/garlic according to taste. Drizzle with olive oil, sprinkle paprika over top. Serve and enjoy!
Why save the drained chickpea water? Because there you have aquafaba, a truly miracle ingredient which works as an egg substitute if you want to ‘veganize’ many recipes. See what I did with it in Week 18’s Vegan Aioli recipe.