Canapes/hors d'oeuvres

Hummus (serves quite a few as a dip)

Hummus seems here to stay and is really quite commonplace. It now comes in all sorts of flavors – red pepper, beetroot, spinach and I have even seen chocolate hummus! When you make your own hummus it will be thicker and nuttier than storebought. Some people add red pepper flakes or cayenne pepper. If I were you, I would take the tahini out of the fridge about half an hour before using, then it is easy to stir – it tends to separate. Once you have blended all the ingredients together in a food processor the hummus will be quite stiff, so add a little water, about 3 tbsp., to get a good consistency. Just before serving my squeezy bottle out and drizzled olive oil over the top follwed by a sprinkling of za’tar which felt an authentic addition.

1 can of chickpeas – drained and rinsed
1/3 cup of tahini paste which has been well stirred to become smooth
1 clove of garlic – roughly chopped
2 tbsp. olive oil
Juice of 1/2 a lemon
A little salt and some freshly ground black pepper
3 tbsp. water
Oil for drizzling (optional)
Za’tar for sprinkling (optional)

Place the chickpeas in the food processor then add the rest of the ingredients one by one.


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