When “Mr Fussy” arrived home, I made him a lovely little board with the hummus and the feta dip, some pita bread and olives and fried Halloumi. And I waiting with bated breath, for that verdict…he is in the legal field so I hear loads of verdicts everyday, only this verdict could be detriment to my hummus making skills…lol! I reluctantly asked “Is that hummus any good, like the one we eat at the Greek restaurant”, was almost waiting for him to turn his nose up. Although I knew it was damn good. He very softly said, “No, it’s better”. I had to ask again to make sure I was hearing correctly. Phew, what a relief. I finally passed the Hummus making test. This recipe is definitely a keeper. It’s why I am posting it quickly so I don’t forget any of the quantities. There is no rocket science to making hummus, says she who failed more than a few times…haha! Seriously it is easy, if you stick to what you know. It’s all about getting the balance in terms of flavor right. Everyone is different so you can always adjust the amounts according to your preference. Canned Chickpeas is definitely easier to use when making Hummus. I certainly don’t have time to soak chickpeas overnight and boil them for hours just to make a dish that takes a few minutes. The chickpeas must be rinsed. You then give it a little rub with your fingertips to get the skin off. Pop the ingredients in a food processor and you have a Creamy Homemade Hummus.
When serving I like to drizzle a little more olive oil and add a sprinkle of Sumac. If you’ve never heard of Sumac, it’s a middle eastern spice with a little tangy flavor, that can be found is most major supermarkets.
Hummus is also healthy, here’s a few reasons why: It has anti-inflammatory properties Good Source of plant based protein and fibre High in Vitamins and Minerals Boosts energy I do hope you try and it and if you do would love to hear your comments. If you loved this, please share!
