Hummus

 humus

To follow on from my little Greek detour (afelia and the Latin Quarter) I am continuing with some home-made humus.

This is such a simple thing to make that I cannot understand why anyone buys it ready made. As making your own, you can add a plethora of additional ingredients to ring the changes.

Try adding advocado to give a hint of ‘guacamole’, red or yellow pepper (and maybe a hint of chilli to spice it up). Turmeric to give a lovely rich colour and a slightly spicy middle-eastern flavour. Pine nuts give a hint of the Mediterranean and black olives are great if you find all out’ tapenade’ to strong (as does ‘monsieur le frog!) In fact there are no limits, so go ahead and experiment and let me know if you come up with any new combinations……….

I have featured just two of the above – traditional humus (as served with the Afelia) and red pepper humus which I served as part of an apero with some batons of carrot, celery and green pepper and thin slices of pitta bread.

Humus is also great on warm granary toast and a much healthier option for breakfast in place of jam as it has a low G.I. index (glycaemic).

It can also be used as a sandwich spread and it great with chicken and tuna.

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Red pepper Hummus

Ingredients (for basic humous – then add whatever you like!)

250 g of tinned chickpeas (drained and rinsed)

1 clove of garlic, crushed

1 heaped tablespoon of olive oil

1 heaped tablespoon of lemon juice

A little salt to taste

A good pinch of cayenne pepper

A heaped dessert spoon of crème fraiche (to add a more creamy texture)

Method

Mix all the ingredients together in a food processor until makes a smooth paste

Taste and adjust seasoning.

Transfer in to a serving bowl and cover with cling film and leave in the fridge for at least 30 minutes before serving

Sometimes I lightly drizzle the humous with a flavoured olive oil, such as basil or mint or even chilli just before serving to give a little added je ne sais quoi!

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