Ben was in Amsterdam a few weekends ago, meaning I had a lot of time to myself to do whatever it was I wanted to do.
So what did I do?
Well, I cleaned and cooked, so it wasn’t really that much different to a normal weekend with Ben around except the fact I had no one to distract Maia. See, Maia more often than not follows me around the house when I am up and about.
Cooking or making a cup of tea? She’s there having a snack, or drink herself, before wanting to have a peek at the benchtops (I have to pick her up so she can have a nosey).
Plucking my eyebrows? She’s there, in my lap, trying to look at her own.
Toilet Break? She’s there wanting cuddles.
Dancing around the house? She’s wanting in my arms to be bopped around too.
I love her to bits, but you can understand how having someone else around for her to follow or cuddle can be a godsend!
Anyway, my darling little furbaby aside, let’s talk Hummus.
I grew up in an area where hummus is served from a large tub, sprinkled with paprika, and is essentially a thick, delicious source of amazingness. When I moved to Brisbane though, they served hummus from a squeeze bottle…
Think about that for a moment and how it’s basically a crime against good food…
Anyway, I then moved to the UK where Hummus is the thing the middle class buy from Waitrose or M&S to eat with carrot batons or crudité.
But Hummus isn’t just for carrot batons or crudité! It’s great for spreading on toast, or spooned into a pita pocket with some fresh salad or tabbouleh with deli meats, or used as a dip for toasted Turkish bread soldiers, or on a kebab.
Also, the stuff you buy in the grocery store doesn’t taste like real hummus and that’s because it’s not – the ingredients they use aren’t authentic. They use rapeseed oil, they add neither paprika or cumin, and these are essential for real hummus.
Thankfully, I have my own amazing Hummus recipe I make on the regular, and if you love Hummus, then you’ll love this recipe. It’s super easy, tastes amazing, and is a lot cheaper than that crap you buy from the grocery store.
Now, a few of things you need to know:
ONLY use extra virgin olive oil. No other oil will do to get that real, authentic flavour.
ONLY use proper tahini, not the lighter stuff. Light tahini affects the flavour and consistency.
DON’T add more water than suggested, otherwise you’ll end up with a flavourless, runny mess that I’d be embarrassed of.
Please don’t embarrass me.
Right, enough of me waxing poetic about how much I freaking love hummus, let’s get on with the recipe.
What Will I Need?
400g tin chickpeas, drained
3tbsp lemon juice
2 tbsp tahini
2 cloves garlic
2 tbsp olive oil
½ tsp cumin
Salt to taste
- Blitz all the ingredients excluding water in a food processor until it forms a thick paste.
- Slowly add water until you reach desired consistency.