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Archive for August 23rd, 2010

This basic Hummous (or Hummus, there are various spellings) mixture can be served as a snack, a starter or appetiser or as part of a buffet.  Traditionally Hummous contains tahini, a sesame seed based based paste, but as long as the sesame flavour is present the finished Hummous is, I find, indistinguishable.  I add the flavour by either adding ground toasted sesame seeds or, more usually (because it is easier) sesame oil, which is always in my cupboard.  Hummous is a vegetarian dish, but much loved by the members of our household, who are all non-vegetarians.  It is a quick and easy recipe and very useful as it can be made in under 10 minutes.

The original recipe for Red Pesto Hummous was pulled from a magazine advertising Flora products, but this is my own variation of what seemed a very good idea!  The pesto Hummous is equally as delicious made with green pesto and both could be put on a buffet table side by side: just add half of each colour of pesto to each half of the blended chickpea mixture.  For extra flavour I added 2tbsp toasted crushed (or ground) sesame seeds to the original recipe (sesame is a traditional ingredient in Hummous), plus a pinch of salt, although these could be omitted.  Alternatively the mixture could be blended with sesame oil in place of the half fat spread, in which case the seeds can be omitted.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Hummous
(Serves 4 – more at a buffet)

400g/14oz tin chickpeas, drained
1tsp lemon
1 small clove garlic
2tbsp sesame oil or low fat olive spread
2 tbsp plain yoghurt
2tbsp toasted ground sesame seeds (microwave or grill until toasted) – omit if using sesame oil
Seasoning
To serve:
Drizzle over Olive or Sesame oil (optional)
Sprinkle sumak or paprika or cumin (optional)

1.  Put all the ingredients, apart from those added when serving, together in a food processor and blend.  The texture can be either chunky or smoother depending on the length of processing time.

2.  Serve with toast or pieces of warm pitta bread.  It can also be used as a dip at a buffet with a selection of crudities: sticks of carrot, cucumber & peppers plus bread sticks.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Red or Green Pesto Hummous
(Serves 4 – more at a buffet)

400g/14oz tin chickpeas, drained
1tsp lemon
1 small clove garlic
1tbsp low fat olive spread or sesame oil
1 tbsp plain yoghurt
1 tbsp red or green pesto
2tbsp toasted ground sesame seeds  – omit if
using oil
To serve:
Drizzle over Olive or Sesame oil (optional)
Red – Sprinkle sumak or paprika (optional)
Green – torn/chopped basil (optional)

(Adjust the proportion of spread/sesame oil, yoghurt and pesto to personal taste.  Ready made pesto can be strong so use just 1tbsp first time.)

1.  If making two different colours put all the ingredients, apart from those added when serving and the pesto, together in a food processor and blend.

2.  Divide the mixture in half and add ½tbsp of each colour to each half of the basic mixture.

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