Originally a middle-eastern dish, it is much better known here now.
It can be served as a nice starter or just a late-night snack.
Prep: 10 mins.
Cooking: 0 mins.
Course: Starter, lunch or snack
Serves: AMAR – as many as required – (1 can will feed 3 – 10 according to how much they eat – obviously.)
Rating: 2: Easy
There are a great many differing recipes for humus. The chick peas and Tahini are common to all. Some have paprika, some have parsley.
- Can of chick peas
- 2 tablespoons Tahini
- 1+ clove garlic
- Juice of 1 lemon
- Olive oil for top
- Fresh (curled) parsley if you can purloin some
- Food processor or liquidiser
- Open the can of chick peas, drain out the liquid and rinse the can contents under the cold tap. Drain well.
- Put them into a liquidiser/food processor.
- Peel and chop a clove (or two…. or three) of garlic and put together with the Tahini (creamed sesame seed paste, bought in a jar – see Tricks’n’Tips), about a couple of good tablespoons should do.
- Pour into a container, add the lemon juice (no pips please; we’re British!) and mix well. Allow it all to settle and cool in the fridge for a couple of hours.
- Pour a little olive oil on top and serve with toast, crispbreads, toasted pitta…..