Ingredients:
500g boiled chick peas
4 - 8 cloves garlic, peeled and crushed
juice of a lemon
60ml tahini
20ml olive oil
10ml white wine vinegar
175ml approx. water
fresh ground sea salt and black pepper
cumin, turmeric
Instructions:
Liquidise the crushed garlic with the lemon juice, tahini, olive oil,
white balsamic vinegar and half the water in a blender. Then stir in the
drained chick peas and liquidise again. You may need to switch off the
blender and stir on several occasions. Add more water if necessary.
Add fresh ground sea salt and black pepper, pinch of cumin and turmeric
to taste.
Alternatively hummous can also be made in a food processor. Using
very little water, this tends to produce a thicker, coarser textured
hummous as preferred by some people.
The ratio of tahini and garlic may be adjusted for personal preferences.
Tip: Very gently warm the lemon in a microwave before squeezing.
Serving suggestion:
Serve on a plate with a drizzle of olive oil, sprinkle of paprika and a
black olive with some salad, crudités (sticks of carrot, cucumber,
peppers, celery etc.) and hot pitta bread.
