Hummus – the only recipe you’ll ever need

I could eat a good hummus with a spoon. This recipe shared with me by Miriam Bibi Rumaney is the one. I’ve made hummus before but not with the one ingredient that makes all the difference. Tahini! This method I’m sharing today is also a great one to get your blend really smooth. The recipe is a basic one and you can jazz this up with chilli, smoky chipotle or any other spices that float your boat. Enjoy with pita chips, veggie strips or as a spread for wraps and schawarmas. Find the recipe and method below.

Recipe: Miriam Bibi Rumaney @mb4eva21
📸: @Hungryforhalaal

1 tin chickpeas (I used @rhodesquality)
1/2 cup tahini
1 Tbsp crushed garlic
juice of 1 lemon
1/3 tsp ground cumin
2-3 Tbsp olive oil
salt to taste

Drain chickpeas. Rinse and gently rub them. This will allow the shells to loosen and float up. Remove the shells and drain. This step is important to get a smooth finish. In a blender add tahini and lemon juice and blend. Then add half the chickpeas and blend. If needed add a tiny bit of water to loosen it to blend properly. Add the second half of chickpeas, cumin, garlic, salt and olive oil. Blend till smooth.

BTW – 13 May is International Hummus Day. So be sure to get your hummus on this Friday the 13th to ward off the nazar (evil eye). Kidding…. or am I….? 😜


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