A Perfectly Simple Hummus Recipe
Deli fridges across Australia are stocked with Hummus, and with so many variations available its no question that this humble chickpea dip has our hearts.
We have two options for creating your own hummus at home. The first method is less costly and time-consuming than purchasing it at the supermarket, and to top it off there is very little kitchen experience required.
Simply, drain a 400g tin of chickpeas and place into a food processor. Add 100g of tahini, the juice of 1 lemon, smashed garlic and blend. Feel free to add chilli for taste.
Option two, is a little more timely but delicious…
Purchase 500g dried chickpeas, soak overnight, and cook for an hour over a low heat with a small amount of bi-carb soda. Add 100g of tahini, the juice of 1 lemon, smashed garlic and salt and pepper. Blend in food processor until it’s a creamy consistency.
Hummus can be stored in the refrigerator in an airtight container for around one week. Add a thin layer of oil to the top to help keep it fresher for longer. When serving you can garnish with cracked pepper, finely chopped parsley and a drizzle of olive oil.
A decadent Smoked Salmon Dip
For this recipe you will need:
- 200g of smoked salmon or trout
- 250g of crème fraiche
- 1 Lemon
- 2tbsp capers
- Finely chopped dill and chives
- Pinch of salt and pepper
Combine the salmon and crème fraiche with the juice of the lemon and capers in a food processor. Blend until combined, next add finely chopped herbs and finish with salt and pepper to taste. Handy Hint: if you wish to make this dip in advance and store it in the fridge, add the fresh herbs when you are ready to serve.
Would you like us to share more recipes and storage tips? Comment below and we’ll write your recipe…