Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.
Hummus (spelt numerous ways which I am not going to explore) is a smooth pâté (sounds better than purée) made from chickpeas. Chickpeas are a good source of protein and carbohydrates; plus, they are particularly high in fibre. They are also full of key nutrients and vitamins. Chickpeas, also known as garbanzo beans, are used in Mediterranean and Middle Eastern cooking from snacks and light bites to main dishes. These little beans are extremely versatile and can be added to all kinds of dishes, from salads and salsa to curries and dahls.
To be honest, I am not a big lover of meat-free dishes, but I must admit, Indian recipes are particularly inspiring. I am finding myself very motivated when it comes to vegetarian foods that are not manufactured vegetarian foods (like veggie sausages or veggie burgers). This hummus recipe has my own spin on it, and of course, you must make it your own. However, I think the basis for this hummus recipe is rather good, which is typically the chickpeas, garlic, lime, and olive oil. And being a vegetarian dish that is rather tasty, it will appeal to everyone. Anyway, enough chat and on with the recipe.
|Prep time||Ready in||Yields|
- 250 grams cooked chickpeas (in brine), rinsed and drained
- 2 garlic cloves, peeled
- 1 small red chilli, deseeded
- 1 tablespoon of sesame seeds, (lightly toasted in a pan)
- Juice of 1 lime, plus more if needed
- 3 tablespoons of extra virgin olive oil, plus more to serve
- Handful of fresh flat leaf parsley, stalks removed
- Handful of fresh chives, snipped
- Sea salt, to taste
- Cracked black pepper, to taste
- 1 teaspoon smoked paprika, to serve
- Blitz the garlic, chilli and toasted sesame seeds in a food processor. Add the chickpeas, lime and extra virgin olive oil and blitz again to get a smooth consistency.
- Add the fresh chopped parsley (keeping a little back to garnish) and the fresh snipped chives (hence the slight green colour). Add a little more lime juice to taste if you require and if needed a little more olive oil to ensure a smooth texture. And a finally quick blitz.
- Season with the smoked paprika, sea salt and the cracked black pepper. Remove to a serving bowl. Sprinkle over the chopped parsley and an extra drizzle of olive oil if you want. I prefer not to as I enjoy the smoothness of this spread as it is. I also like to add a few fine shreds of finely sliced red chilli but it's optional.
- Serve with a selection of vegetable sticks ie carrots, celery, cucumber and/or bread sticks if you want more substance. I like to serve with crisp garlic crostini's and keep the carrot sticks for my rabbit. Next up: how to make crisp garlic crostini's for me.
How to Make Crisp Garlic Crostinis
This is a very simple recipe and these crostinis are also good with a breakfast salad or a caesar salad. All you need:
- 1 large fresh baguette
- Olive oil
- 1 garlic clove, skinned
- Slice the baguette into circle shapes (about the same width as in the photo) and arrange on a baking tray.
- Drizzle a little olive oil over each slice and place under a hot grill to get a golden colour. Do not take your eyes off the grill or the sliced baguette will be burnt toast instead of crisp crostinis.
- Remove from the grill and rub each slice liberally with the garlic clove.
- Turn them over and repeat the method on the other side: drizzle with olive oil; grill till golden; rub each slice with the garlic clove.
- Serve with the hummus add a glass of chilled white wine and enjoy.
Tahini is a paste made from ground sesame seeds and is popular in Mediterranean and Middle Eastern foods. It is often used as a condiment in meat, vegetable and salad dishes. It is also a primary ingredient in most hummus recipes.
Because I live on an Island in the middle of nowhere, I'm unable to buy tahini locally. This means my hummus is usually sans tahini; hence the toasted sesame seeds. Luckily I get visitors from abroad on a regular basis and the deal is: bring the tahini (and the bacon of course).
However, I have discovered that I can order tahini online, and my choice is Baron's Tahini. This particular tahini is very smooth and not at all oily, which is a major plus for me. I highly recommend it.
How Long Will It Keep?
The hummus will last in the fridge (in a sealed container or covered with tinfoil) for three to four days. I think longer than that is not a good idea as chickpeas are a bean and their shelf life once opened is three to four days. Of course, mine has never lasted that long so I am only going by the guidelines on the jar. As for the crostinis, just eat them.
Try Your Own Spin!
Don't forget this is my spin on a typical hummus dish, by all means, add more or less of the ingredients you like. Check out the other two photos I posted of homemade hummus with slight variations: chive and red chilli and coriander and smoked paprika. It's all about enjoying food and of course this particular recipe has the advantage of being a healthy one. Happy days.
© 2017 Gabriel Wilson