My husband loves hummus, hommous, hummous or chickpea dip depending on your spelling, so I decided to whip up a quick batch. I used cooked chickpeas rather than tinned which means they take longer to blend if you haven’t cooked them until they’re super soft.
It’s a lovely recipe which is great with cut up veggies, bread, on sandwiches, with dukkah and as a condiment to a middle eastern meal. I tend to make my recipe a little different to others, but i like it! You can omit the sunflower seeds, but I find they lend a lovely creamy texture to the dip.
- 2 cups cooked and cooled chickpeas
- 1/2 cup sunflower seeds, soaked in hot water for 1 hour then drained
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- Lemon juice from 1 freshly squeezed lemon
- 1/2 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin olive oil
- Liquid smoke, to taste
- Add all ingredients except liquid smoke to a blender and blend until combined. I tend to keep mine a little chunky. You can also use an immersion blender.
- Add more water if you prefer a smoother dip.
- Add a drop of liquid smoke, stir well then add more to taste (go slow, this stuff is potent!).