My favourite way of eating humus is with celery sticks or on a toasted ciabata - it is as if humus was made to go with celery. This can be made an kept in the fridge for up to a week in an airtight container.
What you need:
1/4 cup Tahini paste
a tin (425 g) Chickpeas
1 tbs Lemon juice
1 clove of Garlic crushed
2 tbs olive oil
1 tsp Salt
1/2 tsp ground Cumin
1/4 tsp Paprika
Tahini (you can also buy it in a jar from the store)
1/2 cup sesame seeds (not hulled)
1 tbs oilve oil
Roast the sesame seeds on a medium heat in a saucepan on the stove top until seeds starts turning a golden colour. Just be careful not to burn the seeds - it will take about 10 min to roast them. Allow for the seeds to cool down.
In a mortar and pestle add the seeds and the oil and work it until it is a smooth paste. If you would like it runnier you can add a bit of extra olive oil.
Humus
To start the humus put the Tahini paste and the lemon juice in a food processor and blend for about a minute.
Then add the Chickpease and blend until smooth.
Add the garlic, olive oil, salt, ground cumin and paprika and blend for about a minute after each addition.
Once you have a smooth texture your humus is done.
Put it in an airtight container if you would like to store it in the fridge until you need it.
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