GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Hummus Smoky & Smooth
Hummus : always reminds me of long hot holidays on the island of Cyprus, where the hummus was smooth as silk, full of flavour and served with plates piled high with fresh, warm, puffy pitta. Efharisto’
Prep Time: 20 min
Cook time: 10 min
400g (or 1 tin) chickpeas (drained)
1 small clove garlic, roughly chopped
2 tbsp tahini (or smooth peanut butter)
2 tbsp oil
80ml water (room temperature)
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
zest and juice of 1 lemon
salt and pepper (to taste)
Quick Note: the for the smoothest, creamiest hummus, I like to remove the thin, white skin from the chickpeas. This does take a little time, but the result is divine and you will never ever go back. You don’t have to, but it is worth it.
To remove the skins, drain the tin of chickpeas. Pinch a chick pea between your thumb and index finger and the skin will just slide off. I tend do this chore when I’m Netflix binge watching or instead of my meditation time!!
Pop the skinned (or non skinned) chickpeas in a food processor (or use a hand blender) with the garlic, tahini and oil. Blend to a coarse paste.
Slowly blend and add the water, until you have a smooth, creamy, moulten lava type consistency. Depending on your chickpeas you may require less or a little more water.
Scrape into a bowl and stir through the spices and lemon zest. Add the lemon juice to taste. Then season to your liking with salt and plenty of freshly ground black pepper.
Jax Says : I like to make my hummus a good day before I intend to serve or eat, as the flavours bloom over time and become smoky and gorgeous.
Serve : with a drizzle of olive oil (lemon if you have it), a sprinkle of walnut dukkah and a plate of freshly made flat breads or warm pitta.
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