Wednesday, 4 July 2012



I think its the weather.  All this recent heat has left me wanting food from warmer climes; Indian, Thai, North African... 
There seems to be some kind of foodie correlation between the rise in temperature and the frequency with which I cook these kinds of dishes.  Maybe its because, if I sit in the sun, eat exotic food, and close my eyes, I might fool myself long enough to think that I'm sitting on a Keralan river boat or in a Bedouin tent.  If I close my eyes tightly enough.  And ignore the traffic.  

I need a holiday. 

Anyway, Hummus.  I love the stuff and could quite happily munch my way through a whole pot. Some shop brought hummus is very good, but its much cheaper and easier make your own.  I guess, strictly speaking this isn't traditional hummus, as it doesn't contain any Tahini paste, but I'm not always one for tradition.  

Serves 4 or so
1 Tin of Chickpeas
1-2 Cloves of Garlic sliced
Good Pinch of Black Pepper
Scant Tablespoon of Sherry Vinegar
1/4 Teaspoon of Smoked Paprika (Pimenton de la Vera), plus extra for sprinkling over
Juice from a Lemon, to taste
Salt to taste
1 Tablespoon Extra Virgin Olive Oil, plus extra for drizzling 
Fresh Coriander

  1. Empty the entire tin of chickpeas (and it's juice) into a pan over a medium heat.  
  2. Add in the sliced garlic and Sherry Vinegar, and bring to the boil.  
  3. Turn down the heat and let it bubble gently for a few minutes (don't let the pan dry though).  Add in the Smoked Paprika.  
  4. Using a stick blender, whizz the chickpeas until they become a consistency that you like.  Add in the lemon juice, salt and pepper to taste and stir in the olive oil.  If the hummus is looking too watery, let it gently bubble in the pan and it will thicken.  
  5. Take it off the heat and let it cool before serving.  
  6. Drizzle over some more olive oil and lemon juice, and scatter over the Smoked Paprika and Coriander.  
  7. Serve with Pitta Bread, Vegetables or whatever takes your fancy.