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Hummus

February 27, 2012

I’ve decided to try to reduce the amount of plastic we dispose of in this household. It’s a long story, but has a lot to do with campaigning against waste incinerators (for more information see  the DAIA website) which damage the environment, threaten our health and waste precious natural resources.

Hummus usually comes in plastic pots which then have to be recycled (if you’re lucky) and we get through a lot of hummus, but it’s so easy to make that I’m going to make it all the time and lose the plastic.

You can vary the seasoning, and even add a roasted red pepper if you’re feeling adventurous. Tinned chick peas are easiest to use, but make sure they don’t have sugar and salt added. You could cook your own chick peas, but I think that’s a step too far. You could also use other canned beans, but it’s not really hummus….

Drain and rinse a can of chick peas, add a third of a cup of water and blend them until smooth.  Add two cloves of garlic, the juice of half a lemon (more if you like it lemony), half a teaspoon of salt, a teaspoon of cayenne pepper or chilli powder, and a teaspoon of ground cumin (if you’re going to add the roasted red pepper do it now). Blend again and then add two tablespoons of light tahini (hulled sesame seed paste). The mixture takes on a different texture – you might need a bit more water. Check that it’s seasoned enough and spoon into a bowl. You can drizzle some good quality olive oil over it and add some cumin seeds if you want it to look pretty(I did this but the photo was blurry – serves me right for trying to be flash). Serve with anything really, within reason.

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