One of the comments I loved on my insta page when I first posted my recipe for beetroot hummus was "first time hummus maker - can't believe I made my own". Well @poshdress101 here's the 'classic' hummus. Once you've made your own, there is no going back. My Children's Saturday Kitchen crew also made it. Introducing kids to new tastes and flavours and teaching them all about healthy eating is what I love most about my cookery classes and seeing the delight on their faces that they have created it all themselves! Canned chickpeas from Lidl are only 36p so this really is a cheap dish. So lovelies, give it a go, it's one of my all time faves, oh and the homemade pita is also well worth making! Recipe coming next. Enjoy! xxx
HUMMUS
Serves 4
What you need:
1 x 400g can chickpeas, drained save some of the liquid
4 tbsp olive oil, plus extra to drizzle
1-2 garlic cloves, peeled
1-2 tbsp tahini paste
Pinch sea salt
Juice 1/2 -1 lemon
50g pine nuts, toasted in a frying pan
Cress leaves to garnish
Black pepper
What to do:
Rinse the chickpeas in a colander under cold running water. Blitz in a food processor with 4 tbsp olive oil until almost smooth. Add the garlic, lemon juice and tahini to taste. I like 2 tbsp but start with 1 and give it a taste and half a lemon and give it a taste. Blitz again until the hummus is smooth. Add some of the reserved liquid to loosen the mixture if you think it needs it. Season with sea salt and black pepper.
Swirl the hummus into a bowl using the back of a spoon and drizzle over the remaining olive oil. Sprinkle with toasted pine nuts, and a few cress leaves. Season with a grind of black pepper.
Cook with Steph Top Tips
I always add the garlic, lemon juice and tahini to taste I like mine quite garlicky but start off with 1 and the same with the lemon juice, add half a lemon and 1 tbsp tahini and give it a try before adding more.
Serve with pita bread, there is a great recipe on this website. Or for a quick and easy flat bread, place 175g self-raising flour in a mixing bowl, add 1/2 tsp baking powder, season with a little salt and stir in 175g natural yogurt. Mix together to form a dough then knead gently on a work surface dusted with flour until smooth. The is not like yeasted bread so only knead until smooth. Cut into 4 pieces and roll and flatted with your hands or a rolling pin into ovals about into 3-5mm thick. Heat a griddle or frying pan until hot. Cook each side turning with tongs for 2-3 minutes each side until puffed up and-slightly charred.