ABOUT THIS RECIPE
Having Greek blood (and tasted just about every hummus around), I have made this hummus for years, always varying it until perfection was reached.
I make this hummus throughout the year, serve it with crudites, spead on toast, serve with pita bread and even dip our pizza wedges in it. It is so versatile, tasty and very easy to make. It is also packed with fibre, is also anti-inlammatory. Here’s what Healthline have to say about it :
Hummus is packed with healthy ingredients that may help combat chronic inflammation.
Olive oil is one of them. It’s rich in powerful antioxidants that have anti-inflammatory benefits.
In particular, virgin olive oil contains the antioxidant oleocanthal, which is believed to have similar anti-inflammatory properties as common anti-inflammatory medicines (4Trusted Source, 5Trusted Source, 6Trusted Source).
Similarly, sesame seeds, which make up tahini, may help reduce markers of inflammation in the body like IL-6 and CRP, which are elevated in inflammatory diseases like arthritis (7Trusted Source, 8Trusted Source).
Moreover, many studies have shown that consuming a diet rich in legumes like chickpeas reduces blood markers of inflammation.
Let me preach no longer, and allow this heavenly dip to reach your palette swiftly and surely. So, let’s commence with the fast process !
- 1 tin or jar of chickpeas (washed and drained)
- 2 cloves fresh garlic
- 1½ tbsps raw tahini
- juice of one fresh lemon
- 3 or 4 tbsps extra virgin olive oil
- 1/4 teaspoon of ground cumin
- salt to taste (this is a key ingredient – so don’t omit this unless you have to)
- about 4 tbsps water (or more, depending on how thick or thin you want it)
- garnish of freshly chopped coriander or parsley
Place the garlic in the blender and process until very finely chopped. Then add the chickpeas and continue to process until well broken down.
Now add the tahini, and process further. Then add the salt, cumin the lemon and oil, and the water bit by bit, until a thick paste is formed.
Now, if you wish to have a thinner consistency, gradually add more water, a little at a time, until you are happy with the texture – it ought to be smooth (and slightly runny, in my opinion).
Spoon out into a small serving bowl, place a black olive in the middle, and drizzle with olive oil, garnish with some paprika and/or chopped parsley. Refrigerate, and serve with a Greek salad and warm pitta bread. Yum eeeee !.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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