This is an excellent, super quick and easy to adapt recipe. It’s especially yummy as a warm dish served with pita chips or some fresh french loaf. The original recipe was one for a butterbean hummus but I didn’t have any, so below is my adaption, followed by how to make the original. Part of what makes it so great is that it’s SO quick to make, and it stores well too.
- 1 can chickpeas
- 1/4 red onion, chopped
- 3 tsps tahini
- 1/2 tsp cumin
- handful fresh coriander (chopped)
- 20ml lemon juice
- 50 ml olive oil
- 3 cloves garlic, crushed
Sautee the onions until soft. If you’re not so into garlicky hummus, then add the garlic and cook for another 2 mins or so. Drain the beans and then add to the onions. Add the cumin and simmer for about 5 mins. Put the rest of the ingredients in a bowl, add the chickpea mix, and use a handblender to mix it up (alternately, throw everything into a blender/mixer). Don’t forget to add the garlic if you didn’t cook it. If it’s too thick, add more oilive oil and lemon juice. Add salt and pepper to taste and top with fresh coriander.
- Use butterbeans instead of the chickpeas and skip the tahini (this was the original recipe)
- Add a few spoonfuls of pesto and mix in well (I made one bowl of pesto hummus and one of the regular and the Partner in Crime declared the pesto one even more delicious than the original)
- Use cooked beetroot or carrots instead of beans/chickpeas