Simple Hummus
(Serves 4)
1 tin chick peas
1 teaspoon pounded/lightly ground cumin
1 teaspoon pounded/lightly ground coriander seeds
½ teaspoon dried chilli flakes
1 garlic clove
1 teaspoon Maldon sea salt
Freshly squeezed lemon juice from 1 lemon
Extra-virgin olive oil as desired
- Place the chickpeas in a colander. Rinse under cold running water and drain well.
- Pour the chickpeas into a mixing bowl and mash up roughly, using a fork. Add the pounded cumin and coriander seeds as well as the chilli flakes.
- Peel and pound 1 clove of garlic with a little sea salt and add this to the mixture. This is best done by placing the clove of garlic on its side on a chopping board, giving it a good squeeze with the flat side of a chef’s knife so it splits and the peel comes away. Sprinkle over a large pinch or two of sea salt and start working on the garlic with the very tip of your knife. What you are after is a sort of pecking movement, so the garlic breaks down. The abrasive effect of the sea salt will help with this. You should end up with a smooth, salty, garlic purée. If you have made more than you require, this keeps well in the fridge for up to a week. Just make sure to put in an air-tight container or seal really well.
- Season the mixture with freshly squeezed lemon juice and add more salt if required.
- Use a good extra virgin olive oil to thin to desired consistency.
Posted: 21 September 2009