make hummus

I did a little research and experimented. I was surprised at the variation in the recipes I considered. Garlic or no garlic? Yoghurt? Tahini? Lemon? (Surely you can’t make hummus without tahini?) The only consistent ingredients appeared to be chickpeas and olive oil. The other consistent thing of note was how easy it seemed. Everything goes in the food processor and gets blitzed :)

Hence the experimentation. I made hummus using:

chick peas
olive oil
tahini
garlic
lemon juice & zest
natural yoghurt
seasoning

I don’t know the actual quantities as I played around for some while trying for the optimum balance. It was fun!

I know the lemon was over-powering; I’ll certainly reduce that for this week’s batch. I also ended up adding a tiny bit of sugar and some ginger because for a while it was all just too bland.

I then learned that the flavours aren’t really apparent for some while; they need time to blend. This batch definitely improved over time.

I had a pot of shop-bought hummus in the fridge so I conducted a few taste tests. The shop-bought version seemed very bland indeed – though not at all unpleasant. My efforts were more interesting: a rougher texture; more complex flavours. I can’t say that my home-made version has an immediate thumbs up from me but it was good. And I like the idea of eating my own stuff.

This week I haven’t bought any and plan to make up another batch at home. Cost-wise I don’t think there’s much in it. But it definitely feels good to be eating my own hummus – with all it’s unique quirks! 6 months ago

every week. And every week as I pick up the tub I tell myself I really must have a try at making it.

So: here we are! Soon, hopefully :) 7 months ago