I am not particularly fond of sweets (I know, right?!?!  Weird.) For dessert, I much prefer some lovely French cheese and a few frozen grapes. But don’t think that makes my life any easier. Eating healthy is still an effort. I would love nothing more than to scarf down a huge bag of potato chips every night. But because I can’t (le sigh), I am always searching for a healthier alternative. Enter… hummus. Who knew that blechy, healthy legumes could be whipped into something light and creamy, or earthy and salty, and made to taste altogether indulgent. And even though the carrot sticks I use as a hummus delivery system aren’t quite the same as a potato chip, they do provide a sort of crunch.

I have many more hummus ideas I’d like to try… like one with feta and fresh oregano or basil. Or how about sundried tomatoes and some sort of sausage or bacon?!?! I suspect you’ll be hearing more from me on that front. In the meantime, let’s do this!

For the chickpeas:

I used canned chickpeas for years because, let’s be honest, quick and easy trumps planning ahead every time (soaking overnight???… ugh). But I have recently discovered that the flavour of cooking your own chickpeas from dried is actually worth planning ahead. I use Ottolenghi’s method. No recipe required. Take a cup of dried chickpeas and soak them in a few cups of water overnight. The next day, drain and dump them into a heated frying pan, sprinkle with 1/2 tsp baking soda, toss for a minute, add a few cups of water. Simmer for 20-40 minutes (depending on the chickpeas, they should be tender but not mushy), skimming the froth that comes to the top. Drain and rinse. At this point they can be stored in your fridge for a few days or they are ready to use in your favourite recipe. 1 cup of dried chickpeas makes 2 generous cups. In the versions below, you could also use 1 can of chickpeas.

I have stated using 3 TBS of water in each version below, but you may want to use more or less. Start with 2 TBS and keep adding until you get the consistency you want. I have found that the amount can vary from batch to batch, depending on the chickpeas.

Hummus (traditional)

2 cups of prepared chickpeas (from 1 cup of dried), or 1 19 oz. can of chickpeas, rinsed
2 TBS tahini
2-4 TBS fresh lemon juice (depending on your taste… I like 4 in this version as is the dominant flavour)
1-2 garlic cloves, chopped (depending on your taste)
3 TBS cold water (more or less, to get the consistency you want)
1/2 tsp salt
1-2 TBS really good fruity olive oil (optional)
Garnish: olive oil and za’atar

Put all ingredients in food processor and process until smooth. There is more lemon juice as well as the option of adding some really good olive oil in this version because it isn’t flavoured with anything else. I like to finish it with a generous drizzle of good olive oil and sprinkle with za’atar.

Harissa Hummus (spicy)

2 cups of prepared chickpeas (from 1 cup of dried), or 1 19 oz. can of chickpeas, rinsed
2 TBS tahini
2 TBS harissa paste
2 TBS fresh lemon juice
3 TBS cold water (more or less, to get the consistency you want)
1/2 tsp salt
Garnish: olive oil and smoked flake sea salt

Put all ingredients in food processor and process until smooth. I like to finish it with a generous drizzle of good olive oil and a sprinkle of smoked flake sea salt.

Olive Hummus (salty)

Oh dear, HAHAHA! Ok, even though this version looks like crap (…see what I did there? ;) ) I had to post it. It is one of my favourites. Salty, briny, with a sprinkling of diced preserved lemon that just pushes it over the edge of the flavour scale. I used sundried black olives but another type (colour) would probably create a prettier hummus.  In the meantime, it’s the perfect dish to make for company because few will be brave enough to try it, which leaves more for you and I.

2 cups of prepared chickpeas (from 1 cup of dried), or 1 19 oz. can of chickpeas, rinsed
3 oz pitted olives (about 25 average size pitted olives)
2 TBS fresh lemon juice
3 TBS cold water (more or less, to get the consistency you want)
1/2 tsp salt (optional, depending on the saltiness of your olives)
Garnish: small dice preserved lemon

Put all ingredients in food processor and process until smooth. I like to finish it with a sprinkle of diced preserved lemon.