Hummus

Peter Flynn

Hummus and pita bread

This is a simple hummus I’ve been making for years. It’s probably an amalgam of recipes from many sources, modified with age like meself.

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Serves 6. Prep time: 10 minutes.


Ingredients

  • 1 tbsp coriander seed
  • 1 tsp cumin seed
  • 1 tsp black peppercorns
  • 1 tsp black onion seed
  • 1 × 400 g can chickpeas | drained (usually 240 g drained weight)
  • Juice of 1 lemon
  • 2 tbsp tahinis
  • 1 tsp salt
  • 4 tbsp olive oil

Method

  1. Put the coriander seed, cumin seed, peppercorns, and onion seed in a dry frying-pan and heat gently for a couple of minutes.

  2. While they’re heating, drain the chickpeas and put them in a food-processor. Keep a few back for decoration.

  3. Take the spices off the heat and leave to cool for a minute. Keep a pinch of the onion seed for decoration.

  4. While they cool, add the lemon juice, tahinis, salt, and oil to the chickpeas.

  5. Pound the spices in a pestle and mortar, or grind them in a blender, to get a fine powder.

  6. Add the spices to the chickpeas mix and blend on max until smooth.


Serving

  • Serve in a bowl or on a plate, with a drizzle of oil and a a sprinkle of onion seed and a few chickpeas. Add any herbs or spices you like.


For a sweet red pepper hummus, add a whole (peeled and de-seeded) roasted sweet red pepper (I use the ones ready-made in a jar, but you can buy them fresh and grill them yourself if you want, but they’re fiddly to prepare). You will need to add a small (225 g) can of drained chickpeas (140 g drained weight) because the red pepper will make the mix wetter. Add a little paprika or a teaspoon of tomato paste if you want it redder.


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