I am sure everyone of you have their own Hummus recipe so I am not going to give you mine. In our household my wife is the hummus specialist, so I will leave you with her for the perfect Hummus.
Hello everybody, my husband has kindly allowed me a guest appearance on his blog. There's no denying it, he is The Expert on food in this household, whilst I specialise in the eating... The only thing that I'm apparently better at is making Hummus; this gives me a certain perverse satisfaction as by rights, him being Syrian, he really should be The Don at this!Champagne from Champagne region in France. Stilton from Stilton (near Peterbrough) in England. Cornish Pastie from Cornwall. Hummus originates from Syria. Not Lebanon, not Egypt, not Jordan, not Palestine and not Israel. All the proof you need is that there's a city called Hums in Syria. Enough said.Just a note, measurements are not meant to be followed by the letter, it's a fairly robust recipe that pretty much fool proof - I mean, I, moi, me, can do it!What you need:2 x 410g cans chickpeas (you can soak and boil your own if you really want to)150ml Tahini (fill just under half an empty chickpea can - that's how much you'll need)2 cloves of garlic (or one huge clove)salt to taste2-3 tbs vegetable oil (optional) (yup, you heard right, not olive oil, vegetable oil!)Juice of half a lemonA food processorFinally, to appease the hardcore Levantine lot; Extra Virgin Olive Oil for pouring over the finished dishright; please pay attention, this is really complicated...Step 1: Drain one can of the chickpeas, then empty into the food processorStep2: Tip the full contents of the other can into the food processorStep 3: Add everything elseStep 4: Turn on food processorStep 5: After 5 mins, switch off.Step 6: Empty contents into a dish - this is now Hummus.Step 7: Fashion a "moat" and pour Olive Oil into it (see pic) (you can also add some paprika for a garnish)Step 8: Eat with warm toasted pitta or, Arabic breadTa Da! really hope you like it :-)Final note, this recipe in my opinion tends to taste better after a night in the fridge, it gives time for the flavours to develop - especially the garlic - and the mixture to absorb the water and thicken. It's entirely a matter of personal taste so please don't think you need to prepare this in advance to enjoy it!Nada x