Hummus is pretty much a Fiona essential and has been for the last 10 years. The majority of my school lunches costed 5dhs, or 95p and consisted of plenty of hummus and arabic bread. My take on hummus is simple, chickpeas, plenty of tahini, lemon, paprika, garlic, chili and that’s it. Stores in Britain are awash with plenty of flavours but for me it’s all about keeping it simple and authentic. Hummus without tahini is not hummus, it’s just chickpeas!
I used Yotam Ottolenghi’s Hummus recipe and it could not be simpler.
Leave chickpeas to expand over-night.
Drain. Cook for 3 minutes with a teaspoon of bicorbanate of soda. Bring to the boil for 30 minutes.
Drain. Use a food processor or hand blender to blend the chickpeas.
Add the tahini, cold water, and lemon, paprika, garlic, chilli. Blend.
That is literally it. Keeps in the fridge for a week. Ottolenghi’s recipe makes a lot of hummus for half the price of store-bought.
My heart will forever long for my favourite hummus from either Spinney’s or Eat & Drink. #expatproblems