Hummus

I have a very large extended Lebanese family who I absolutely adore. I have fond memories of eating massive amounts of Kibbeh, falafel and mjuddrha at most family gatherings. I still believe I was force-fed tabouleh as a child, and I thought eating hummus on toast was totally normal until I started school and realised all the normal kids ate vegemite. I regret nothing.

It seems ridiculous that I was in my 20's before I started making my own hummus from scratch. It's so simple, and taste infinitely better than the store bought varieties, although my first attempt ended with me removing tahini from my hair and sneezing out half a chick pea (don't ask).

Ingredients (will make 2 x mason jar sized portions) 

  • 1 clove garlic, crushed
  • 2 tablespoons tahini
  • 2 x 400g cans chick peas
  • 2 tablespoons olive oil

Drain the chickpeas. Place the chickpeas, tahini, garlic and olive oil in a food processor and blend until silky smooth. Store in airtight jars in the fridge.


Peanut Butter "Hummus"

It is sacrilegious to call this hummus as it doesn't actually involve tahini, but my goodness does it taste good!

Ingredients (makes 1 jar) 

  • 2 tablespoons natural peanut butter (no sugar or salt please, I prefer Pics or Mayvers)
  • 400g can of chick peas
  • 2 tablespoons olive oil
  • pinch of salt
  • garlic powder only to taste (you may find you don't need it)

Drain the chickpeas and throw into the food processor with the peanut butter, olive oil and salt. Blend until silky smooth, then store in an airtight jar in the fridge.


Beetroot Hummus 

Oh so pretty in pink!

Ingredients (makes 1 jar) 

  • 1 clove garlic, crushed
  • 1 heaped tablespoon tahini
  • pinch of salt
  • 400g can of chick peas
  • 200g can of beetroot pieces, drained and rinsed (or roast and peel 1 large beetroot)
  • 2 tablespoons olive oil

Drain the chickpeas. Place the chickpeas, beetroot, tahini, garlic, salt and olive oil in a food processor and blend until silky smooth. Store in an airtight jar in the fridge.


Guac-Hummus 

Now we're getting ridiculous right? Wrong! This one goes brilliantly on toasted sourdough with a pinch of dukkha.

 

Ingredients (makes 1 jar) 

  • 1 clove garlic, crushed
  • 1 heaped tablespoon tahini
  • pinch of salt
  • 400g can of chick peas
  • 1/2 medium avocado
  • 2 tsp lemon juice

You should get enough moisture from the avocado to forgo the olive oil here, so dry off the chickpeas as much as you can.

Drain the chickpeas and pat dry with a paper towel (or place in an oven at 180*C until dry to touch). Place the chickpeas, avo, tahini, garlic, salt and lemon juice in a food processor and blend until silky smooth. Store in an airtight jar in the fridge.

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