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Homemade Hummus


Hummus. Houmous. Hummous. Hommos. Humos. Hommus. Hoummos. 

 However you fancy spelling it (I've gone for the Wikipedia page spelling - apparently houmous is the English spelling) hummus is super easy to make. It's quite simply a question of blitzing up chickpeas and deciding what flavour combination you fancy; this one is of the paprika and lemon variety but you're welcome to adapt to suit what you like!

 To make a generous bowl of homemade hummus you will need:
A 400g tin of chickpeas
1 crushed garlic clove
3 heaped dessertspoons of creme fraiche
3 teaspoons tahini paste 
Juice of half a lemon
Few shakes of paprika (to taste)
Few shakes of cumin (to taste)
Salt and freshly ground pepper (to taste)

Kick things off by draining and rinsing your chickpeas. Throw them into the container that the blitzing is going to take place in. Crush in your garlic clove (quite important to crush it in rather than throwing in whole as you don't want to get a mangled bit of garlic when you're dipping)

Add to this the 3 heaped dessertspoons of creme frachie and a few teaspoon dollops of tahini paste. You can always add more when you're tasting in a bit. Blitz these 3 together to make your basic hummus base. 

 It's pretty bland without other flavours added to it so at this point squeeze in your lemon and stir in a shake of paprika and cumin and season with salt and pepper.

Serve with various dipping instruments - I went for pepper, cucumber, tomato and oat biscuits. You get a hefty amount of hummus from this amount of chickpeas so it's ideal for a whole gang of you to eat as a starter...

...or for just one to nibble at for lunch (with lunch tomorrow sorted too!)

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