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Hummus – cheap, easy, quick, nutritious and a vegan sandwich staple! What more could a hungry punk want?

Makes a decent bowlful for a few people to share

  • 1 400g can of chick peas (approx 250g cooked weight)
  • 1-2 tbs tahini (sesame paste)
  • 1-3 cloves of garlic, depending on how much you like garlic, peeled
  • 3 tbs olive oil (you can use veg oil or a mix of veg and olive if you’re poor)
  • 2 tbs water
  • Juice of one lemon
  • Salt & pepper

Throw everything into a food processor of some description (the mini ones you often get with hand blenders are perfect, or you can just use a hand blender if you don’t mind it a bit more rustic). Blend everything until it starts to become smooth. You’ll probably need to add a bit more water at this stage to make it creamy but still stiff enough to just about make peaks in the mix. Keep blending for a few minutes until it’s soft and silky. Add salt and pepper to taste. Ideal in pitta bread with salad, as a dip, or on toast with fresh sliced tomatoes and shredded basil.

Cover and refrigerate any leftovers, it’ll keep for a day or two that way (mine rarely lasts that long).

You can vary this easily – for a Thai-style dip (one of my faves), replace the lemon with lime, then add a good pinch of chili flakes (or powder) and a decent amount of fresh chopped coriander (you can add these after you’ve finished blending it for a funkier appearance). Also try adding 1/2-1 tsp of toasted and crushed cumin and/or coriander seeds during the blending for something a bit more pungent. Experiment!

3 comments to Hummus

  • Mark Underground

    Recipes…Is this something new or something I’ve just missed?
    Great idea since I love to eat lol.

  • Our recipes are nearly identical, even down to the optional pinch of cumin or coriander (the latter didn’t quite work for me). Pepper & spicy stuff never worked for me either – I love spicy food, but spicy hummus tastes plain wrong 🙂 You can also add olives, of course, but what I always add (& the Palestinian among us thinks it’s a crime) is mint leaves – 5-6 per dosage. Give it a try – I’ve been having hummus for lunch at work every day for 2 years & I’m not about to give it up 🙂

  • I’ve had hummus with mint, coriander and cumin together, and was told that it was a Moroccan variation. It was as equally delicious as all the other hummus variations I’ve had the pleasure to try, except for ones with olives in – I’ve never been able to ‘acquire’ the taste for the things, and believe me I’ve tried!

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