We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. There is no need to buy it reday made, as it is cheaper and more deliciousr to 'rustle it up' yourself. Not only is it good to eat but also high in nutrition, as welll as tastiness. It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!
1 tin chickpeas (reserve liquid to make aquafaba meringues)
1 Tbls tahini (sesame paste - available from large supermarkets, health food and Asian stores)
1- 2 lemon (zest and reserve for adding to coconut cream - use juice for houmous)
1 tsp ground cumin
1 tsp ground coriander
pinch sea salt
1-2 cloves garlic crushed (optional)
2 Tbls extra virgin olive oil or cold pressed rapeseed oil
2 Tbls water
- Put everything into the food processor or a tall sided container if using a hand blender
- Whizz up until correct consistency. If you need more liquid add either water or oil.
- Taste to check balance. You may like to add more lemon juice (sour), or more tahini (bitter) or more salt. If you like chilli/cayenne then you could add a bit more but don’t overpower the chickpeas so go gently. This is where the balancing of the tastes turns it from bland to exciting
- Serve with toasted pitta bread and vegetables batons - perfect!
Tip: Add chopped fresh mint for a really 'zingy' version or chilli dipping sauce for a lovely sweet and spicy taste.