I promise you that the next thing I am going to blog will be of the sweet variety and calories laden but for now allow me to share yet another healthy recipe, namely this gorgeous herby hummus which I have already made twice in the near past. And this is a good sign, trust me. Once again it comes from the Cookie and Kate blog. In her latest newsletter she sent a link which contained 12 of her favourite salad recipes and this was one of them, albeit technically not a salad. Still: let’s not quibble and get hung up on semantics. I used to buy a lot of hummus until I saw the light and realised it was soooooo easy to make. Honestly. All you need is a food processor and the correct ingredients. Voilà! Delicious with raw vegetables, pitta bread, tortilla chips, etc.
INGREDIENTS
- 2 heaped tbspoons tahini
- the juice of 1 large lemon
- 2 tablespoons olive oil, plus more for serving
- a handful of roughly chopped, loosely packed fresh parsley
- a handful of roughly chopped, loosely packed fresh tarragon
- 2 to 3 tablespoons roughly chopped fresh chives
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (400 gr.) can of chickpeas, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
- First, you’ll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor . Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.
Me gusta mucho. 😉