Wednesday, 1 March 2017

Hummus recipe

My cousin and her partner will be in Ireland this week, and they will be having a dinner visit at my place on Friday. My cousin's partner is wheat intolerant, so everything I make for the dinner party will be wheat free. Both my husband and I have decided on a very yummy menu, with nothing glutenous in sight! One of the pre-dinner nibblies will be our family favourite hummus and crudités. As tends to happen with most of my recipes, I just eyeball everything. If using dried chick peas (like I do), soak overnight, rinse, boil for about 1/2 hour with a bay leaf, let sit an hour or so then rinse and drain before adding to recipe.


Sorry I cannot include accurate measurements, but here is my guestimate for the recipe: 1 tin chick peas (garbanzo beans) or equivalent, 1/2 cup yoghurt (I use Greek Style -- adding yoghurt makes the hummus lighter to eat!), 1/2 cup tahini, 1/2 cup olive oil, 2-3 cloves garlic. Throw everything in mixer and whizz till it is a smooth consistency. Add a bit more olive oil or yoghurt if it still seems too thick. When serving, drizzle a bit of olive oil and sprinkle some paprika over hummus. Serve with whatever crudités you like (celery, zucchini, red pepper, carrot and/or cucumber sticks, baby tomatoes, button mushrooms) and it is delicious also with crackers, bread sticks or crusty bread if you are not catering to wheat-free.