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This one is, by far, the best one I've had (I can't eat the stuff at all anymore
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; it totally messes with my gut):
Ingredients:
2 - 14oz tins chick peas
Juice of a lemon
6 cloves garlic (crushed)
1 fl oz (30ml) tahini
4 tsp (20ml) olive oil
2 tsp (10ml) white wine vinegar
6 fl oz approx. water
Salt and fresh ground black pepper
Instructions:
Liquidise the crushed garlic with the lemon juice, tahini, olive oil,
white wine vinegar and half the water. Then stir in the drained chick
peas and liquidise again. You may need to switch off the liquidiser and
stir on several occasions. Add more water if necessary. Add salt and
fresh ground black pepper to taste.
Alternatively hummous can also be made in a food processor. Using no (or
very little) water, this tends to produce a thicker, coarser textured
hummous as preferred by some people.
The ratio of tahini and garlic may be adjusted for personal preference.
Tip: Very gently warm the lemon before squeezing.
Serving suggestion:
Serve on a plate with a dribble of olive oil, sprinkle of paprika and a
black olive with some salad, crudites (sticks of carrot, cucumber,
peppers, celery etc.) and hot pitta bread.
Ingredients:
2 - 14oz tins chick peas
Juice of a lemon
6 cloves garlic (crushed)
1 fl oz (30ml) tahini
4 tsp (20ml) olive oil
2 tsp (10ml) white wine vinegar
6 fl oz approx. water
Salt and fresh ground black pepper
Instructions:
Liquidise the crushed garlic with the lemon juice, tahini, olive oil,
white wine vinegar and half the water. Then stir in the drained chick
peas and liquidise again. You may need to switch off the liquidiser and
stir on several occasions. Add more water if necessary. Add salt and
fresh ground black pepper to taste.
Alternatively hummous can also be made in a food processor. Using no (or
very little) water, this tends to produce a thicker, coarser textured
hummous as preferred by some people.
The ratio of tahini and garlic may be adjusted for personal preference.
Tip: Very gently warm the lemon before squeezing.
Serving suggestion:
Serve on a plate with a dribble of olive oil, sprinkle of paprika and a
black olive with some salad, crudites (sticks of carrot, cucumber,
peppers, celery etc.) and hot pitta bread.
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