Lately I have been very lazy when it comes to preparing our Turkish Feast. Working in the evening means little time for cooking so I had been buying a ‘four-pack’ of skinny dips.
Those four-packs no longer seem to be stocked in the supermarkets and buying individual packs has proved to be expensive and a waste of food because even small tubs are too much for just two of us. So I have started to make our own dips and hummus is a staple for our Turkish-inspired dinners.
Hummus is quick to make if you use canned or pre-cooked chickpeas. Most of my time goes into assembling the ingredients and peeling and crushing the garlic! Not much time at all.
(If using uncooked chickpeas, the preparation and cooking time increases dramatically. The chickpeas need to be soaked for at least an hour, overnight if soaking in cold water; drained and rinsed; and then simmered for 1-2 hours.)
Serves
Makes about a ½ cup of hummus
Times
- Preparation:
- 10-15 minutes
Ingredients
- 1 cup of cooked and drained chickpeas
- 1 Tbs tahini
- 2-3 cloves of garlic
- ½ tsp cumin
- 1 Tbs lemon juice
- Approx. 2 Tbs water
- Cumin seeds to serve (Optional)
Method
- Place the chickpeas, tahini, garlic, cumin and lemon juice in a food processor.
- Process until combined.
- Add water and process until smooth.
Serve hummus in a dish and sprinkle cumin seeds on top.
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