When we were in France, one of the couples we house sat for made us hummus as a snack or appetizer several times. We liked their hummus so much, that we’ve made a few batches ourselves in the last weeks.
Here, we don’t have a food processor, instead we mash the chick peas with a fork and that works fine. No tahini available (sesame paste) so we just skip that.
Serves 6-8 as a starter
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
3½ tbsp freshly squeezed lemon juice
Coriander or parsley leaves (optional)
Click on the link above to get the full instructions on how to make it. And as Jamie does himself, so do we: improvise with whatever we have!
Hummus is a great dip for chips, vegetables or bread. It also travels well in a small jar or box, to bring on a hike or picnic.
// Anders and Wivan