Living with a couple of Israeli’s will definitely make you fat—in a good way. My flatmate’s back when I was staying in Toronto used to frequently make hummus at home, and I was, their guinea pig. They’ve never passed on the recipe to me, and it wasn’t because they were holding onto a sacred family secret, but because they’ve made enough hummus in their lifetime it’s practically engrained in their DNA.
The traditional hummus you’ll find will be made with cooked chickpeas, sesame seed butter also known as tahini, lemon, olive oil, salt and pepper. It’s packed with protein, high in fibre, and has no cholesterol. Perfect as a dip, spread on a sandwich, or eaten by the spoonful—you’re among friends. The only problem I’ve found is that there never seem to be enough of it to go around. If society won’t judge me for wanting to eat a bathtub full of hummus, I would do it. Remember, if it seems like you’re making a lot, chances are you can always triple it.
1 can (14 oz) chickpeas, drained and rinsed
4 tsps tahini
4 tsps fresh lemon juice
1 tsp minced garlic
4 tbsps sunflower oil
2 tbsps water
Smoked paprika and parsley to garnish
In a food processor, blitz your drained and rinsed chickpeas.
Add the tahini, lemon juice, garlic and oil. The consistency at this point should be moist but still looks a bit dry. Don’t overdo it by adding more oil.
Add in a tablespoon of water a time until you get a smoother consistency but not liquid. Dust the top with a bit of smoked paprika, sprinkle with some parsley leaves and drizzle with more olive oil.