It's 7PM and you're back home tired, with a few visible rain drops on your jacket. You drop your sports gear on the floor (that kickboxing class was hardcore today, but so much needed) then rush into a hot shower. Few moments of silence, a large towel that's slightly too scratchy, some body oil & grandma's knitted wool socks.
'So glad you came by. Here's some tea. Oh, and I made some hummus today for the first time!'
You two start chatting and suddenly everything seems better.
To those friendships - pure and honest. Thank you, friends.
Yield: Approx 350 g of hummus | 1 cup - 250ml | 1 tablespoon - 15ml | 1 teaspoon - 5ml | Total time: 10 mins
- 1 (approx 400g) can of chickpeas
- 3 tbsp of tahini paste (from hulled sesame seeds), approx 45 g
- 1 medium or 2 smaller garlic cloves
- 1 tbsp of extra virgin olive oil
- 1/4 teasp of salt (or more if using unsalted chickpeas)
- juice of 1/2 medium lemon
- 4-5 tbsp of chickpea water or water
Drain chickpeas, but reserve the chickpea water (it's delicious and nutritious, goes well when you need to thin the hummus out a bit). Place olive oil, tahini, lemon juice and garlic in a blender, process for 30s. Add chickpeas, chickpea water, salt and blend for another minute or until smooth. At this point your hummus is ready. Taste and adjust saltiness if needed. Pour in some water if you want to make your hummus thinner & turn the blender on for a short while to incorporate. Garnish with some olive oil, paprika and pickled garlic if you like or some fresh coriander - this is all up to your imagination.
NOTE: you can also make your hummus by throwing all of the ingredients into a blender at once, there's no need, really, to blend the tahini and olive oil separately at first (this is supposed to make hummus smoother and creamier, but I can never really tell the difference).
TIPS: You can also use lime juice instead of lemon. If you're not serving hummus right away then transfer to a food container, seal tightly and place in the fridge.