How to make your own Hummus

How to make your own Hummus
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Plain hummus and hummus with coriander

 

How come I’m posting about hummus? Well we always have a tub in the fridge whether we are in St. Lucia or the UK. My whole family loves it and it’s super versatile. Usually it is greedily scooped up on crackers, or dolloped onto a salad, or used as the spread for a sandwich. As I wrote the word “crackers” a minute ago I thought I would tell you about “Crix” crackers which are universally found in the Southern Caribbean and have as their catch line “essential supplies.” Crix has come to mean cracker in this part of the world.

We are made up of a pot pourri of nations and gene pools in the Caribbean, and the Middle East is well represented which is of course where hummus originated. It really is only in recent years however that we are able to get the second most important ingredient for this dish….tahini. But, necessity is the mother of invention as they say, and a few months ago (when we were in Tobago for the grannies 80th), I was determined to make hummus and there was no tahini to be had. Remember, most things are imported into these islands so we are subject to all the possible troubles inherent in importation. There was however, sesame seeds a plenty. So, I bought a large packet, roasted them gently on the stove top and ground them in a blender. Hey presto….tahini, which was used to make a delicious batch of hummus, eaten at the beach the next day. So here’s a post on how to make your own hummus for those who haven’t already!

sesame-seeds-1-sa

sesame seeds

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home cooked chick peas

 

Ingredients to make your own Hummus

800g (4 c) peas I use either canned or home cooked

120g (1/2 c) tahini

4 tbsp olive oil

2 cloves garlic

juice of 1 lemon/lime

200ml water

salt and pepper

optional extras: bunch coriander finely chopped and/or 3 large roasted red peppers

Method

Place all the ingredients in the food processor and blitz. You will need to decide whether there is enough water or not, remembering that when this mixture cools in the fridge it does become a bit firmer. This blitzing takes longer than you would expect to achieve a smooth result, so persevere. Its worth it.

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4 Comments

  • Reply
    Nina Chernichen
    February 22, 2014 at 1:09 pm

    Trying the Hummous.Congrads on the website!!!XO

    • Reply
      Germaine
      February 22, 2014 at 1:52 pm

      Thanks Nina. Hope it turns out well. Let me know please

  • Reply
    janekinghippolyte
    January 7, 2015 at 7:19 pm

    Hiya! I find that when I use canned chickpeas it is very important to wash off all the liquid they are canned in… it tastes disgusting, and I don’t know why.

    • Reply
      Germaine
      January 7, 2015 at 10:05 pm

      That’s really strange Jane. I don’t wash it off at all and in fact add it to the mix if its too dry. Can’t explain that…………

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