I’m getting loads of lovely cucumbers from the plants in the greenhouse already. Sugar snaps and strawberries too. Hummus goes well with sliced veggies and you can simply use those you like. Dipping my freshly picked cocktail cucumbers in hummus was perfect, but carrots, radishes and bell peppers are nice too. Just to name a few.
Classic hummus
Ingredients
1 can chickpeas, organic
1 tbsp tahini
3 garlic cloves
6 tbsp chickpeas liquid
1/2 lemon, the juice
1 tbsp olive oil
1/2 tsp cumin
salt and black pepper
a few leaves of cilantro (optional)
Method
Drain the chickpeas in a colander and reserve the liquid. Peel the garlic.
Add everything to a blender or a food processor and purée until the hummus is smooth and nice. Some people like the hummus to be thick and others don’t. If you think it’s too thick feel free to add more liquid. How much garlic you use is also a matter of taste. Season to taste.
Spicy chilli and turmeric hummus
Ingredients
1 can chickpeas
1 tbsp tahini
1 tbsp turmeric
3 garlic cloves
1/2 – 1 red chilli
1/2 cup chickpea liquid
1/2 cup liquid from the skillet
1/2 lemon, juice
1 tbsp olive oil
1/2 tsp cumin
salt and black pepper
Method
Drain the chickpeas in a colander and reserve the liquid. Peel the garlic and cut the chilli coarsely. If you like the hummus to be hot don’t deseed the chilli.
Add the chickpeas to a piping hot skillet with a tad of oil and sprinkle the turmeric over. Make sure you’ve drained all the liquid from them first. Toss until the chickpeas have taken on a golden colour and a couple have started to pop. Then remove the chickpeas and add half a cup of water to the skillet. Scrape the bottom of the skillet a bit so that the turmeric blends with the water.
That liquid is added to a blender or food processor along with everything else and then purée until the hummus is nice and smooth. Some people like the hummus to be thick and others don’t. If you think it’s too thick feel free to add more liquid or cold water. Sometimes quite a lot because the chickpeas get dry when fried. If the hummus becomes thicker by resting in the fridge over night it’s possible to stir it up with some more water. How much garlic and chilli you use is also a matter of taste. Season to taste.
This recipe is sponsored by Kryddhusid and Filippo Berio.
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