There was an amazing-looking recipe for Cumin & Coriander Hummus in my latest Netmums Foodie Team newsletter and it reminded me that I really, really want to try making hummus from scratch – not least because there are several tins of chick peas in our cupboard from a sale.
According to Jamie Oliver, “if you are a hummus eating family, making hummus at home saves money. You can make 4 cups of organic hummus for under $5.00 [about £3.50]. Stores sell 1 cup of non-organic hummus for about the same price.”
This recipe is from The New Home Larder by Judith Wills and I’m reprinting it to share it with you AND, more importantly, to remind myself to pick up the rest of the ingredients and make it!
Cumin & coriander hummus
Ingredients:
1 can chickpeas, drained and rinsed
1 level tsp coriander seed
1 level tsp cumin seed
4 or more tbsp olive oil
4 cloves garlic, or 2-3 tsp ready-minced garlic
1 tbsp light tahini
juice of 1 large lemon
black pepper
Method:
Put the chickpeas in a large bowl and mash them lightly with a potato masher or fork until you see the skins begin to separate from the peas. This is a bit of a bind, but use your fingers to pick out the skins from the peas, and discard.
Now grind the coriander and cumin seed using a pestle and mortar or electric grinder, and add to the chickpeas with half the olive oil.
Peel and crush the garlic and add to the peas with the tahini, lemon juice and some seasoning. Now blend it all together using a hand blender – or you could transfer to the goblet of an electric blender bowl and mix in there, adding more olive oil as necessary (you may need a lot more than you think.)
Don’t over mix – it is nice if you have a few lumpy bits of chickpea left at the end. Check the taste and , if you think it’s necessary, add extra seasoning or lemon juice.
Serves 4-8
Tips: To save time you could, of course, use ready ground coriander and cumin.
You can also make the hummus without removing the chickpea skins, the success of which will depend on the brand of chickpeas you are using.
