Can a vegan food blog can exist without its own hummous recipe? I don't think so. And it's taken me years of making and experimenting with hummous (or however you prefer to spell it, I know everyone has a different way!) to finally perfect a home-made recipe that I really like.
So often I have bought supermarket tubs of the stuff, and wondered why my version was never quite as good. I have made so many batches of hummous over the years that I was becoming resigned to never quite being able to get it right, and yet it *should* be such an easy thing to make (but then, I never especially followed a recipe).
However finally, this is it. And I have a secret ingredient, which is sumac. If you don't know this middle-eastern spice, it's fairly sweet and tangy, a little reminiscent of sweet paprika, but not quite the same. It has more of a citrus edge to it, and it makes a very delicious addition to give a subtle flavour to a standard home-made hummous.
Please do let me know if you enjoy this recipe!
Makes about 2½ cups
2½ cups / 400g cooked chickpeas
2 cloves garlic
Juice of 2 lemons
3 tablespoons light tahini
1 tablespoon olive oil
½ cup / 125ml cold vegetable broth
1½ teaspoons sumac
½ teaspoon salt
1. Turn your blender or food processor onto full speed and drop the garlic cloves in. Turn off, then add the chick peas, lemon juice, tahini, olive oil, salt and sumac.
2. Use the pulse to blend a little, and add some of the broth. Keep blending, scraping down the sides, and adding the broth until you have your preferred consistency.
3. Serve the hummous with some additonal oilve oil drizzled over the top, and maybe a srinkle of paprika (or more sumac). Eat with warm pita bread or tortilla chips.