Being highly domesticated on this wintery feeling day. After detailing the fridge and offloading a few tired hidden veg to the chook, I rediscovered the tahini. So I picked a few lemons, I showed my little Ivy how to peel garlic & make hummus. She's turned out to be a natural at garlic peeling - must be the little fingers. I always use Jamie Olivers recipe as its easy and it rocks. When I worked in Bookfinders Cafe in Belfast, Northern Ireland the 'Hummus & Hotbread' flew out the door...especially on cold days.

Best Hummus

  • 2 cans of chickpeas drained
  • 1 massive heaped tablespoon of tahini
  • 4 cloves garlic
  • 100mls of canned chickpea juice
  • 1/3 cup olive oil
  • Good punch salt
  • One large lemon's juice squeezed

Method Everything into your blender and Blitz  till smooth. I use a thermomix but really anything works - even one of those $9 Kmart stick blenders...if you blitz long enough. If its still a little thick, use some of the chickpea juice from the can to make it to the consistency you like - I like mine like a dip so rather firm. Flavours always taste better the next day - lessen the garlic if your not a garlic fan. Fancy it up

Fancy it up with a teaspoon of cummin or a little bunch of coriander leaves if you want a different flavour.   Hold back a few chickpeas from the recipe if your serving it as a dip, pop them on top once dished up for decoration with a drizzle of oil oil & a sprinkle of paprika. 

Use  it instead of butter, top on hot toast, or a dip with crackers/veggies, In summer its great dolloped on the side of a mixed salad plate. or just in a bowl on a antipasto tasting platter. Lasts a day in our house if lucky - although around a week in the fridge.