- Hummus and vegetables can be dressed up by putting them into a nice mini cup.
- Hollow out a cucumber and pipe in a little hummus for a tasty little bite.
- Take a pita chip and garnish it with cucumber matchsticks.
- Served in a soup spoon with a brunoise of carrots and cucumbers, hummus suddenly looks chic.
If you would like to make your own hummus, try the recipe below or Download it by clicking at the right.
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
3 2/3 cups Chickpeas
1 cup Tahini Paste
4 Tbsp Lemon Juice, freshly squeezed
4 cloves Garlic, crushed
6 ½ Tbsp Water, ice cold
Place chickpeas in the food processor and blend until you get a stiff paste. With the machine still running add the tahini, lemon juice, garlic, and 1 ½ tsp salt. Finally, very slowly add the ice water and allow it to mix for about 5 minutes until you have a very smooth and creamy paste.
Transfer the hummus to a bowl and cover. Allow it to rest for 30 minutes before serving. If you are not using it right away, place in the refrigerator but allow it to come to room temperature for 30 minutes before serving.