If you are hosting drinks and nibbles in these festive times it could be nice to know that you can be in charge of your party food. Hummus is one of those essentials that you can easily overlook. You assume it will be at your ready in the shop, only to find that the world was thinking the same thing. Don’t panic! Do a GIANT batch of home made hummus a few days before your event (hummus will last at least four days in the fridge) to ensure you have one less thing to worry about. I still find it amazing that a bag of dried chickpeas become something so delicious. Continue reading “Party Hummus”
Present me with a choice of sweet or savory and I’ll choose savory every time. No pudding for me, instead I’ll head straight for the cheese and chutney. Since becoming more interested in what I’m putting into my body, however, I am a more discerning customer. So the white pitta bread and shop bought hummus have been replaced by veggie tortilla chips from Whole Foods (all natural and gluten-free) and a great hummus recipe from the founder of Abel & Cole. What a great company that is by the way. If you don’t know them they were one of the first home delivery services to bring seasonal, organic veggies to the London area. Their weekly fruit and vegetable boxes are legendary.
Here is the hummus recipe. Once made you can keep it in an airtight container in the fridge for a couple of days:
Hummus in a Hurry (from the Able & Cole cookbook)
1 can organic chickpeas
1 large or 2 small garlic cloves, peeled and crushed
2 tbsp tahini (sesame seed paste)
Juice of a lemon
3 or 4 glugs of olive oil
A couple of pinches of sea salt
Optional: a couple of pinches of paprika
Drain the chickpeas (retain a bit of the juice from the can) and throw them into a blender or food processor with the crushed garlic, tahini and lemon juice. Get blitzing!
Slowly pour 3 or 4 glugs of olive oil in through the top of the blender with the motor still running so it all combines. You may need to scrape some of the mixture down the sides of the blender to get it all to combine. If it is too dry, re-mix and add a bit of the juice from the chickpeas to help it loosen up to a smooth paste.
Season with sea salt (and paprika if you like) to taste and serve. Enjoy x