Tuesday, March 15, 2011

Torwen’s quick and easy hummus

Torwen’s quick and easy hummus

I'll never be a proper food photographer :( Can you see the breadcrumbs on one side and the lumps of paprika on the hummus? Yes very sad, but that's what I am, a bit of chaotic, a bit with lumps and bumps.
I hope you will nevertheless enjoy the recipe!

This recipe started from the hummus recipe in Rose Elliot’s book Vegan Feasts, London, 2000 but changed according to my preferences over the years and now became my very own recipe (since I don’t need a written recipe for it anymore ^-^ ).

1 can (425 g) chickpeas

4 cloves garlic, roughly chopped

2 tablespoons white tahini

juice of 1 lemon

1 tablespoon olive oil

herb salt to taste (about ½ a teaspoon)


1 tablespoon olive oil


koriander or Italian parsley

Drain the chickpeas and put them together with the garlic in a blender. Blend to a rough purée. Add tahini, lemon juice, salt and oil and blend until it becomes white and fluffy. You may have to add some preserved cooking liquid or mineral water. Season againwith salt and lemon if necessary and blend again. Spoon into a bowl, garnish with the olive oil, koriander and paprika. Enjoy!

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