Hummus is one of the most satisfying and versatile dips around. I love to switch up the combination of beans, herbs and spices. The result are bowls of beautiful colours, chunky or smooth textures, a really delicious accompaniment to salads, wraps and wholesome meals! I made this with chickpeas, a good handful of parsley, scallion, garlic, fresh lemon juice, olive oil, tahini, pinch of smoked paprika and lemony sumac, two of my favourite spices. Check out page 40 in My Goodness! Greens for a great selection of spreads based on delicious hummus recipe!
Remember, "omit and substitute, that is how recipes should be written" Jeff Smith. Especially these days when we may not have all the ingredients in our kitchen and pantry. I love using a selection of peas, whether chickpeas, or broadbeans, green peas, or just use whatever you have.
So the basic hummus recipe is:
2 cups beans - cooked, drained
3 T. tahini
Juice of 1 or 2 lemons depending on how tart you like it
!/4 cup chopped herbs - I used parsley
4 T Ex Vir Olive oil or more if necessary reserve a little for garnish
2 garlic cloves - peeled and chopped
1/4 tsp sumac
1/4 tsp paprika
Sea salt & pepper to taste
Place all the ingredients in a food processor. Pulse to combine, stopping to scrape down the bowl. Blend until smooth. Adjust, salt, olive oil, and lemon to taste and pulse again. Transfer to a bowl, and drizzle a little EVOO, sprinkle pinch of sumac. Cover and refrigerate until ready to use.