This simple recipe has been on my list for a while in terms of something that I always meant to get round to making, something that is simple but maybe for that reason, I hadn’t quite got there yet.
I wanted to do a simple one first and without tahini and then with the intention of adding extra flavours to future recipes to experiment. One of my favourites that I remember eating was a shop bought lemon and coriander hummus. So that shouldn’t be too much of a stretch after this one.
As I said, the ingredients are pretty simple:
Juice of one lemon
4-5 tablespoons of olive oil
1 clove of garlic
A generous sprinkle of cumin
580g jar of chickpeas (drained)
I simply put all these ingredients into a blender and mixed until smooth. I have to say that my initial recipe started with 3 tablespoons of olive oil which I increased to make the mixture smoother and also I added cumin to my taste (I really like it so probably added about half a teaspoon in total).
When I put the hummus into pots I used glass as I heard it keeps longer that way and also added olive oil on the top to preserve it a little. I’ve read various opinions on how long it keeps in the fridge and the consensus seems about 1 week. As I made enough for 3-4 people I think it will be gone in a couple of days so I’m not worrying too much about this, this time!
Like many recipes, this is one I wish I had made earlier because it is so simple and tasty. I’m looking forward to experimenting with more flavours to perfect my favourite 🙂