Hummus, hommus, homous. However you spell it, it is delicious and oh so easy to make. Where I live, a lot of canned chick peas are imported from other countries so I try to make mine from dried chick peas (McKenzie’s source their chickpeas from Australian farms). This high protein, high fibre dip is fabulous on salads, in sandwiches and with vegetable sticks. Of course, if you’re like me and like things a bit spicy- try adding chilli, jalepenos or harissa sauce to make things heat up!
Preparation Time: 5 mins; Cooking Time: 30 minutes if you’re using dried chick peas; Makes approx 2 ½ cups
- 1 can (400g) of chickpeas, drained OR 1 cup of dried chickpeas, soaked overnight
- 2 tbsp of tahini (a sesame seed paste)
- 1 cup of low fat natural yoghurt (I like Greek yoghurt)
- The juice of 1 medium sized lemon
- 2 garlic cloves (crushed)
- 1 ½ tsp cumin
- 1 tsp paprika
- Pepper (for seasoning)
- 1 tsp Harissa sauce; or
- 1 large chilli, chopped; or
- 1 small jalepeno, chopped (roughly 1/3 cup)
- If using dried chick peas, place the soaked chickpeas in a saucepan of boiling water and boil for approximately 30minutes or until the chickpeas are slightly soft and the skin is starting to fall away. Remove from heat, drain water and let chickpeas cool down to a warm temperature.
- Place all the ingredients into a food processor or blender and blend until smooth.