Ummm can someone please clear this up for me? Everyone seems to spell it a certain way on both packaging and in recipes. Maybe there is no write or wrong. Maybe it’s different cultures or languages? Maybe it’s the way people pronounce it. What do you call it? Too many question marks?
I don’t even know how I spell it anymore. All I know is that I love it with heaps of lemon juice, an extra drizzle of olive oil and a big sprinkle of dukkah. Carrot sticks are my favourite accompaniment but I love pink salted pita crisps too. Both are very cheap to buy and the pita crisps are also very cheap to make. It is always my go to recipe for when unexpected guests pop over and I am making a big batch today so I can freeze smaller portions for snacking. It really is the perfect vegetarian meal wedge.
My grandparents always have tabouli and hommus in the fridge ready to eat because as far as we are concerned – they are super foods! High in protein, iron and vitamins – they are the perfect package! Wrap them both up in pita bread and you have yourself a nutrional meal that is low in fat and easy to eat on the run.
I have heard that ice cubes while you blend helps to whip the hommus but really I find that if I just process it until it’s lightened in colour, it is perfectly whipped. It’s a lot like when you cream butter and sugar. It lightens to about the colour of creaming brown sugar and butter. Keep in mind that I love my hommus lemony. If you don’t, substitute part of the quantity out for water.
Follow my lead. . .
- 2 x 400g cans chickpeas, drained, rinsed
- 1/4 cup tahini paste
- 100ml lemon or lime juice
- 125ml water
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp ground cumin
- 2 tsp flaked salt
- Using a food processor, place all ingredients into the processing bowl and blend until an even paste forms.
- Serve with carrot and celery sticks.