I have been trying to come up with tasty, healthy but simple and quick to make lunches. I just get bored really easily and like to make different things. However, after being in quarantine for almost 50 days my inspiration is slowly starting to crumble. So I decided to go back to those regular favorites and spice them up a bit.
Therefore hummus… we love hummus. It is something that has a designated spot in the fridge and makes a regular appearance during breakfast and lunch. However, I sometimes forget how easy (and better) it is to make your own. So, after experimenting with different quantities I found the perfect consistency and flavor. I use a lot of tahini and the chickpea water to get that almost smooth finish. I know there are a lot of recipes stating you have to remove the skin from each chickpea, I will be honest it does make it extra smooth, however, I do not bother with it so you shouldn’t either. This hummus just calls for a lot of blending but hey that is what your food processor is for.
This recipe serves 6-8
1 can chickpeas (400g)
1/2 cup tahini
1/2 lemon, juiced
1 small garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 tablespoons EV olive oil
1/4 cup + 2 tablespoons chickpea water
For the crumb:
1 cup bread crumbs
1/2 lemon, juiced
3 tablespoons olive oil
- For the crumbs, heat the olive oil in a skillet over medium heat. Add the bread crumbs, lemon juice and a pinch of salt. Stirring frequently, allow to cook for 10-15 minutes or until browned; keep an eye on it as it burns easily. Once evenly browned, transfer to a paper towel and allow to cool.
- Place a colander over a bowl and drain the chickpeas. You want to save the chickpea water for later use. Rinse the chickpeas and set aside.
- Add the tahini, lemon juice, garlic, cumin, coriander and salt to a food processor. Blend until smooth, scrapping the sides of necessary.
- Now add the chickpeas and blend until they have all been finely chopped. You will need to scrap the sides a few times and continue blending.
- Gradually pour in the chickpea water and pulse until the hummus is very smooth. Scrap the sides if necessary. Repeat this step with the olive oil and season with more salt and pepper if necessary.
- Scoop into a serving bowl and top with EV olive oil, chili flakes, parsley and the lemon crumbs. Enjoy!