Not to brag but my hummus is pretty good. It has everything you would expect from a good hummus. It is garlicky, smoky, creamy and in no way at all dry, dense or sticky. It is also super easy to make and keeps for at least a week in the fridge and cheaper than buying shop bought.
One of the first things I gave my son to try when I was baby led weaning was some homemade hummus with cucumber and he still loves it now. He gets it everywhere but he loves it.
So, a few tips when making your own hummus. Don’t use dry chickpeas. I always use tinned chickpeas. They are pre soaked and save a lot of time and by no means inferior. Use plump fresh lemons and roast the garlic or peppers first. Using raw garlic gives it a bit of a sharp taste and what you want from this lovely creamy dip is something warm that has a depth of flavour not a sharp one.
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My Little Persian Hummus
1 Tin of chickpeas
3 cloves roasted garlic
1 roasted red pepper with seeds and stalk removed
Juice of 1 lemon
Glug of olive oil
A bit of the water the chickpeas are soaked in
Pine nuts and paprika to decorate
Put everything into a food processor and blitz until a smooth paste is formed.
Put into a bowl and sprinkle paprika and pine nuts on.
Get some warm bread and crudities and start dipping! Nooshe Jaan!