hummus

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hummus

I love hummus and I especially love this very simple recipe sent to me by a friend in Toronto many years ago.  I also love how versatile hummus is, as well as it being low-fat and very nutritious. I usually use hummus in a variety of tortilla rollups that are mostly vegetarian, and lately I’ve added oven-baked pita bread and flour torilla “chips” to my repertoire, with hummus as a dip. Any other suggestions will be gratefully accepted.

Ingredients and instructions below…

Hummus

  • 19 oz/540 ml jar of garbanzo beans, drained & rinsed
  • 3 tbsp lemon or lime juice
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp tabasco sauce
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp greek yoghurt

Put all the ingredients except the yoghurt into a blender and blend on low speed until smooth. Stir in yoghurt. Keeps well in the fridge for up to 5 days. Once you have tried it you can adjust ingredient measurements to taste. I tend to put in more garlic and hot sauce…

Oven-baked pita/tortilla chips

  • 1/2 cup olive oil
  • 2-3 cloves of garlic, minced
  • dried basil, or any favourite combination of mixed herbs
  • 1/2 tsp sea salt
  • freshly ground black pepper

Mix all ingredients in a bowl and lightly brush over pita or tortilla triangles. Place on a baking sheet in a hot oven (200ºC) until toasted and crispy. You might want to turn them over part-way through. And be careful because they can go from not-quite-done to burnt-to-a-crisp very quickly.

Tortilla roll-ups

  • flour tortillas, lightly toasted on both sides
  • hummus
  • thinly sliced grilled courgette or aubergine
  • roasted red peppers

This is but one of a variety of hummus/tortilla roll-ups. Spread hummus over lightly toasted torilla. On one half add some slices of grilled courgette or aubergine and top with sliced roasted red peppers. Fold over and eat warm … or … roll it up, wrap tightly in plastic wrap and refridgerate overnight. The next day slice the rolls on the diagonal to make delicious and attractive starters or snacks.

6 thoughts on “hummus”

  1. Hummus is one of our favorite trail foods. I love to eat it veggie dip–celery, carrots, and cucumbers. My recipe is a bit different I use Tahini, olive instead of sesame oil, and paprika instead of pepper sauce. I have never added yogurt at the end so I will have to try that. I also like to add a variety of different ingredients (pre-blender stage) for different flavors: Roasted Red Bell + cumin seeds, or Lime+Jalapeños+ fresh Coriander, or marinated Artichokes.
    I usually cook up a large pot of garbanzos and freeze them so I have them on hand to make Hummus.

  3. Az, I had the most amazing rustic hummus in a Greek cafe in Orlando FL (of all places…) They brought all the hummus ingredients to the table in a big wooden mortar, with pestle, and then invited us to crush our own. The mortar was filled with garbanzo beans, lemon juice, capers, bits of red onion and garlic cloves — and the pestle crush made it chunky and thick. I used to make hummus in my food processer; when I got home I bought a bigger mortar and have been crushing the ingredients ever since. I eat it with toasted pappadum or parmesan fricos, scooped up in peppers or spread on big slices of tomatoes. Mmmmm. No real recipe, but it’s loosely 3:1:1:1 (garbanzos:garlic:onions:extra virgin olive oil). Enjoy!

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