ABOUT THIS RECIPE
Having Greek blood (and tasted just about every hummus around), I have made this hummus for years, always varying it until perfection was reached. Let me preach no longer, and allow this heavenly dip to reach your palette swiftly and surely. So, let’s commence with the fast process.
- 1 tin of chickpeas (washed and drained)
- 2 cloves fresh garlic
- 1½ tbsps raw tahini
- juice of one fresh lemon
- 3 or 4 tbsps extra virgin olive oil
- salt to taste (this is a key ingredient – so don’t omit this unless you have to)
- about 4 tbsps water (or more, depending on how thick or thin you want it)
Place the garlic in the blender and process until very finely chopped. Then add the chickpeas and continue to process until well broken down. Now add the tahini, and process further. Then add the salt, the lemon and oil, and the water bit by bit, until a thick paste is formed. Now, if you wish to have a thinner consistency, gradually add more water, a little at a time, until you are happy with the texture – it ought to be smooth (and a little runny, in my opinion). Decant into a small serving bowl, place a black olive in the middle, and drizzle with olive oil. Refrigerate, and serve with a Greek salad and warm pitta bread. Yum eeeee !.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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