My Basic Hummus With Tahina

There are many ways to make hummus but I tend to always to go back to this basic recipe. It’s actually oil-free so relatively low in calories and great for anyone on a low-cholesterol diet. I make a big batch and then use some as a base for variations such as vibrant pink hummus with beetroot or a spicy red pepper hummus. A good food processor is indispensable here; I’ve tried them all but find that the Vitamix is the fastest and makes both the smoothest hummus.

Hummus with Tahina

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My Basic Hummus With Tahina

Author: Dee Kirk

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

There are many ways to make hummus but I tend to always to go back to this basic recipe. It’s actually oil-free so relatively low in calories and great for anyone on a low-cholesterol diet. I make a big batch and then use some as a base for variations such as vibrant pink hummus with beetroot or a spicy red pepper hummus. A good food processor is indispensable here; I’ve tried them all but find that the Vitamix is the fastest and makes both the smoothest hummus.

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Ingredients

• 1 can of chickpeas, drained
• 1 clove of garlic, ground to a paste with salt
• 2 tablespoons of tahina
• Zest of a lemon
• Juice of half a lemon
• Pinch of salt
• 4 tablespoons of water (or more as needed)
• Extra virgin olive oil to garnish (optional)

Instructions

1. Before you start, do make sure that the garlic is worked into a smooth paste with plenty of salt and left to rest for 5 minutes so as to give it time to break down. Otherwise, the garlic will overpower your hummus.
2. In a food processor, combine the drained chickpeas, tahina, garlic paste, lemon zest and lemon juice. Stop to taste for salt and add water slowly until you get the consistency you desire.
3. Check again for a final seasoning, transfer to a bowl and cover with olive oil to prevent it from going dry. I sometimes add some sumac or toasted pine nuts to decorate. If you need to store in the fridge, then remove 10 minutes ahead as it is best served at room temperature

Spicy Red Pepper Hummus

1. Roast one red Capsicum and two chili peppers over an open flame or in the oven until their skins are black. Transfer to a bowl, cover and leave to sit for 10 minutes. Remove the skins, which should come off easily, remove the seeds. Add the pepper flesh to the hummus and blitz. Garnish with chopped red chili.

Green Hummus with Coriander and Pistachios

1. Blitz a bunch of coriander and about a dozen pistachio nuts prior to the chickpeas until they form a smooth green paste. Then make the hummus as normal, mixing through the coriander pesto. Garnish with some chopped pistachios.

Beetroot Hummus

1. Add in a one small chopped beetroot and combine until vibrant pink. Taste to see if more salt is needed and garnish with walnuts.

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