I’m sorry folks. There will be no funnies this time.
Not because of natural disasters, or inner emotional turmoil.
Its because I’m blogging about hummous, the world’s beige-est foodstuff.
There is nothing funny to say about hummous.
NOT ONE THING.
I even googled, for goodness sake. “Amusing stories about hummous” was less than amusing, dear readers.
So rather than focusing on the funnies (or lack thereof), just make the hummous. It really is a marvellous dip, and turns a roasted vegetable summer salad into a slightly more substantial supper. Marvellous.
The ingredients: chickpeas, tahini, lemon, salt, pepper and oil. I used a chilli oil to mix it up a bit. Garlic oil is nice too, but plain is fine if you have none of these bourgeois flavoured oils lying around. Promise.
Drain the chickpeas…
And toss into some kind of blender or food processor. I use my little mini chopper attachment for my blender, mostly because I was slightly obsessed with them as a child and ALWAYS wanted one. We got one as an engagement present and I nearly CRIED WITH JOY, so as thanks to Ken and Coleen, I use it as often as I can.
Any kind of super fast chopping device is fine, even if I will judge you a bit. Or, like, a potato masher, if you must.
Add some salt and pepper and a squeeze of lemon. Use plenty of salt.
Add the tahini and oil.
Whizz it up! if you like runny hummous, feel free to add a little more oil. I like mine nice and thick though.
Serve. So simple you will never buy pre-made again. Yum!
Serves 4. Cooking time 15 minutes.
1 tin chickpeas
Juice half a lemon
1 tbsp tahini
Few grinds black pepper
3 tbsp oil
1. Drain the chickpeas.
2. Place in a blender or food processor, and whizz up until its the constituency of your choice.
3. Add more oil if you would prefer it runny.