Hommus - Chick Pea Dip

 Whether you are having a tough day at work or you just want a quick and easy dip for your flat bread - or may be you are fasting during Lent and want to whip up something vegan.  You cannot go past this creamy easy to make and absolutely delicious Hommus dip.

Originally from the Middle East, Hommus or Hummus is extremely popular throughout the world and it can be served with crackers, fresh or toasted breads or with vegetables as a dip.  It is vegan and gluten free and as such, favoured by a lot of my friends as well.

It is a great dip to carry to work to share with colleagues or one that you can have by your side while reading a book or just relaxing.

Ingredients:

1 1/2 cups chick peas (I used 2 cans of chick peas, drained, and the liquid reserved)

1/4 cup lime juice

1/4 cup tahini (I used an artisan brand that I picked up from New Castle on my holidays. Remember to mix the tahini well before scooping out the required quantity.)

1or 2 garlic cloves

1/2 teaspoon cumin seeds

4 tablespoons of good quality olive oil (I used the olive oil pressed from the olives in my yard)

salt to taste

chilli powder - a sprinkle, for garnish

sumac - a sprinkle, for garnish

Method:

In a small sauce pan, toast the cumin seeds. Set aside when it becomes aromatic. Grind it using a mortar and pestle.

Next, toast the garlic with the skin on. When the skin starts to get burnt, take it off the sauce pan and get the garlic clove out.  Set aside.

In a blender jar, add the tahini and lime juice. Blend for about a minute or so till the tahini and lime juice have blended well.

Next, add the cumin powder, roasted garlic cloves and two tablespoons of olive oil and salt.

Blend well and at this stage if the mixture is too thick, add another tablespoon of olive oil.

Next add the chick peas and blend. Add a tablespoon of the reserved liquid at a time for up to 4 tablespoons to get a smooth and glossy Hommus.

Scoop on to a serving dish, drizzle about a tablespoon of olive oil over it and decorate with chilli powder, sumac and parsley.

I added a few roasted chickpeas as well. 

To roast chick peas, place a couple of tablespoons of chickpeas on a baking dish, add 1/2 a table spoon of olive oil and mix well. Place in a 200 degree Celsius oven for about 20 minutes till the chick peas become crisp. 

Enjoy with a selection of vegetable sticks, crackers and bread.