30th May 2019
Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.
There are a lot of claims around the eastern end of the Mediterranean Sea as to where hummus originated, but ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.
You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.
Ingredients (makes around 300 g)
- 250 g cooked chickpeas
- 1 garlic clove
- 2 teaspoons tahini
- 1 tablespoon olive oil
- Juice of a lemon
- 25 ml chickpea water
- 1 teaspoon turmeric
- 0.5 teaspoon cumin or caraway seeds
- 1 teaspoon paprika or chilli powder
- Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
- Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.