Aah houmus. Or hommous. Or … whatever! It’s the chickpea dip taking the world by storm and I have a recipe which is not only very easy, but very liked by my family and especially my kids. I feel suitably Gwyneth-y when I send my daughter to school with a beautiful container of carrot and cucumber sticks, a couple of plain rice crackers and this hummus, freshly ground by hand that morning. Ha! I was joking about the carrot sticks- they’re a choking hazard apparently…
1x 400gm can of chickpeas, rinsed and drained.
1 clove of garlic, chopped.
¼ cup of olive oil.
1 tablespoon of sesame seeds.
½ lemon, juiced.
Salt and pepper to taste.
½ cup of water.
Extra virgin olive oil.
Sea salt (I use Maldon) and cracked pepper.
Blitz all ingredients except the water in your appliance of choice. I use a little bowl food processor, but have used a blender.
After the initial blitz, add the water a little at a time until you get your desired consistency and the dip is smooth.
Scoop into serving dish, sprinkle with the sea salt and cracked pepper and drizzle a little extra virgin olive oil over.
Serve with rice crackers and vegetable sticks.