There is no philosophy or introduction needed when it comes to hummus. This delicious Mid-East side dish or dip is wildly popular around the globe and for a good reason. Not only that is yummy, but it’s also nutritious, affordable and very versatile.
The base is always the same – well-cooked chickpeas, tahini, garlic, olive oil, and lemon juice with the right combination of spices. Toppings, from veggies to seeds and nuts are truly optional. This recipe contains spring onion, the fantastic seasonal veggie which promises a tangy flavor you’ll love.
In some recipes, you can add yoghurt to the hummus, to make it more creamy and rich. I prefer the vegan version, but it’s really a matter of taste. What I find to be crucial is the chickpeas. Choose a whole foods option and cook your own chickpeas to avoid excess salt and preservatives found in canned goods.
The secret to a good hummus consistency lies in your blender. If you have a strong machine, your dip will be tender and easy to spread or munch with crunchy crackers, such as these ones made from spelt flour.
The perfect spring onion hummus
Course: Sides4
servings10
minutesThis recipe for the legendary chickpea dip owes its deliciousness to mixed exotic spices and zesty spring onion.
Ingredients
150g of chickpeas, cooked
2 spring onions
2 tbsp of tahini paste
Juice of ½ lemon
½ tsp cumin seeds, grounded
½ tsp Zaatar
½ tsp ground cinnamon
2 tbsp olive oil
A handful of parsley
Salt
Directions
- Put all ingredients into a food processor or a blender. Pulse until you get a smooth consistency. If needed, add a bit of water to blend more easily. Taste the hummus to check whether more seasoning is needed.