Just a few simple ingredients….
…tossed into this…
…results in this…
I really do try to take protein in some form or another after exercise. I’ll nibble some cheese, or take a couple of spoonfuls of natural yoghurt. But hummus fits the bill perfectly too. It’s my favourite bread spread and, of course, works really well as a dip.
Prep Time: 10 minutes
Total Time: 10 minutes
- 200g/7oz canned chickpeas
- 2 tbsp lemon juice or more
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 100ml/3½fl oz tahini (sesame seed paste)
- 4 tbsp water (or natural yoghurt if you prefer)
- 2 tbsp extra virgin olive oil
1.Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
2.Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
3.Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Serve as a dip with carrots, celery or warm pitta bread cut into quarters.
If you’re thrilled with that you might want to go the whole hog and use dried chickpeas for your next hummus adventure.
With overnight soaking and 2-3 hours simmering for the chickpeas, it takes a lot longer. But the resulting flavour is worth it. So, if you’ve time on your hands, you can do no better than make hummus the Yottam Ottolenghi way.
Either way, whichever you try, enjoy!