Today’s theme of homemade is based on a homemade food I have eaten and loved since my hippie days…..hummus.
In those years it was a strange and new middle eastern delicacy impossible to buy and without the internet, pretty hard to find a good authentic recipe….but we did the best we could.
Since then I have come to love both the delicate flavours AND the now obvious healthiness of it.
Consisting mostly of legumes….which are considered today as being an essential to good health the other ingredients are simple, easy to find and cheap.
Below is a picture of the ingredients I use….and many people would leave some out…..not me.
I’ve decided to include a basic recipe with the pictures in case anyone wants to make it that has never made it before.
It is SIMPLE to make and is done in about 10 minutes…start to finish and durties only 2 things….a food processor and a bowl.
To start open and drain 1 can of chick peas or garbanzo beans as they are sometimes called.
The next step is, in my version ESSENTIAL for a smooth and spreadable hummus.
Take the can of chick peas and put them in a large low pan…like a deep frying pan.
Then gently ‘massage’ the peas with a circular motion, pressing them against the bottom until they release their skins.
You may need to drain the skins and add more water and do it several times but PLEASE do it until as many of the skins as you can remove are gone.
I save them for soup or feed them to the dogs….but in the hummus they will only detract from the texture making it grainy and course.
Now…the easy part…put the cleaned peas in a food processor and have at it adding a LITTLE garlic ( optional & not usually found in authentic hummus but..)..if you like garlic…and I do….maybe 1/2 clove to start as it will become more pronounced as it is chilled.
By the way ALL the ingredients can be added at once and processed together except for the olive oil which will be explained later on.
Then add 2-4 tablespoons of fresh or bottled lemon juice….more later if you want a more pronounced acidic flavour ( which I do ).
Next 2 tablespoons of tahina or if you don’t have any smooth peanut butter will work quite well.
I add as well a few drops of sesame oil but it’s not at all necessary.
Lastly, as it’s blending add bit by bit some olive oil….the best you can buy …. in this case a new ( to me anyway ) olive oil made and pressed in……wait for it…..AUSTRALIA!!!!
GOOD LORD….who’s a thunk?
It’s the BEST olive oil I have ever had and I will now buy no other except for general cooking but in salads and other areas where I will taste the difference that choice now belongs to the Aussies.
The olive oil is added ONLY to achieve the texture you want….I like mine smooth and the same texture as warm peanut butter so it sometimes takes a few tablespoons but it’s completely up to your taste.
Lastly season with salt & pepper to your taste but USUALLY it requires a bit of salt since the canning salt is lost with the skin removal.
I hope someone who has NEVER made hummus will take the plunge and give it a go.
It’s SO EASY you cannot fail and final adjustments are easy with salt/pepper/lemon juice.