Hummus originated from Egypt, but is now popular worldwide due to the fact that it’s healthy, delicious and easy to make.
Normally it’s made with some tahini paste, but if you can’t find any, it won’t be a train smash.
I enjoy serving hummus and tzatziki with lamb chops, or any sauceless meats on the side.
- 1 Tin chickpeas (keep brine)
- Lemon juice from a squeezed lemon
- Half a teaspoon of crushed garlic
- Olive oil
- 1/2 teaspoon cumin
- Dash of cayenne
- Drain the chickpeas, but keep the brine.
- Blend the chickpeas, lemon juice, garlic and a drizzle of olive oil.
- If it’s looking too thick add about 3 tablespoons of the chickpea brine.
- Now add the cumin and a sprinkle of paprika and blend again.
- Scoop into a bowl and top off with quick dash of cayenne and olive oil so that it doesn’t dry out.
- Enjoy with bread or flat bread.
You can refrigerate the hummus in a jar and use it as a spread for wraps.
I would also make flat breads and serve it with hummus at a braai.