My final recipe is a simple, yet pleasurable hummus. I’m not actually sure if you’re allowed to call it hummus if it’s not made of chickpeas, so perhaps it’s safer to call it a Hummus-inspired Dip? I eat a lot of hummus, especially in summer. I often use it in place of a salad dressing on my lunches, on toast, to dip carrots into or even just a spoonful for a mid-afternoon snack. It’s such a versatile and delicious food that I can eat for days on end without getting sick of.
I think hummus is something that a lot of people think is difficult to make, but honestly, it’s one of the simplest things to make, within about 5 minutes you can have a batch that will last days, or a day, depending on consumption. Plus you'll find homemade will taste notably different (read better) to what you'll find at the supermarkets.
This version uses dried green split peas in place of the chickpeas so it does take a little longer as you’ll need to soak and cook the peas first. Plus, it gives you the option to make your own tahini, but after that, you’ll find it a breeze.
I usually whip mine up by eyeballing it and tasting it as I go making adjustments. I’ve put quantities below based on my best guesses, but you might need to add more or less of something depending on your preference.
From the App
1c dried Split Green Peas (GoodFor)
1/2 C Sesame Seeds (GoodFor) or store-bought tahini
2tps Ground Cumin (GoodFor - a previous order)
From the Pantry/Fridge
2 Tbsp Olive Oil
Salt
Pepper
1/2 Lemon - juiced
3-4 Ice Cubes
1/4 C Cold water
Optional: 2 Garlic Cloves
Soak the split peas overnight. Drain what’s left of the water and add fresh along with a pinch of salt. Boil and then reduce to a simmer until they’re soft, this will take around 20-30 minutes. Set aside and allow to cool right down.
If you’re making your own tahini, lightly toast the sesame seeds until just starting to go golden. Watch them closely and keep them moving as they burn very quickly! Again set aside and allow to cool.
Once cool, add your sesame seeds to your blender with a dash of olive oil. Blitz until you have a smooth paste. You may need to add a little more olive oil as you go.
Once you’ve made the tahini, add everything else to the blender. Blitz until it’s silky smooth. Usually, this will be a bit longer than you think it needs. You may need to pause and move it around. If it's too thick, need to add a little more olive oil or cold water to help loosen it up.
Notes:
I use a Nutribullet for my hummus as it’s a good size and powerful enough to make the hummus smooth and creamy which is how I prefer it. You might have to stop and shake it around a little.
It’s important to make the tahini first and not add whole sesame seeds in with all of the ingredients. Otherwise, you won’t end up with the right consistency and will likely have whole sesame seeds in the hummus.
Optional to add a couple of cloves of garlic, I usually do, but didn’t on this occasion. If you do, I suggest lightly boiling it in water for a few minutes first to remove the bitter raw garlic taste.
Runny hummus and silky smooth hummus are two very different things, but the line between them is narrow, if you need more liquid add in small amounts. I find the ice cubes and the ice-cold water help with the smooth consistency but don't overdo them.
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