Dried Beans and Legumes

Hummus is one of those great things to have in your fridge, perfect as a snack, served with Turkish bread, crackers, corn chips with celery and carrots too.

Do keep in mind your homemade hummus will taste slightly different to a mass-produced product. The beauty of this is you can make to your own taste.

I generally use dried chickpeas, soaked overnight in cold water and then simmer for 45 minutes. You can use canned chickpeas, which are a very good product. I simply like the process with dried beans and legumes, plus they are value for money.

Hummus

Fabulous chickpea and tahini dip. Very simple to make, healthy and very delicious.

The first time you make hummus yourself it will no doubt taste slightly different from any store bought dip. The great thing about hummus is it is very easy to alter the recipe slightly to suit your taste. This is a fairly basic recipe and a great base.

Author: robynsseasonalkitchen
Prep Time: 15 mins + prep of chick peas if using dried
Cook Time: N/A
Total Time: N/A
Yield: 1.5 cups 1x
Category: Dips
Cuisine: Middle Eastern

Scale

Ingredients

1 cup of dried chickpeas, soaked overnight and simmered for about 45 minutes OR
1 can of chickpeas drained of juice (440g)
2 cloves of garlic, crushed (more or less to taste)
50 ml water
1 teaspoon ground cumin
2 tablespoons tahini paste (sesame seed paste)
100 ml olive oil
2–3 tablespoons lemon juice

Instructions

Place all ingredients into a food processor and blitz!

You may need to add a little more liquid, water is fine or chicken stock.

It will take some time of blending to get a smooth paste.

Serve with a dash of olive oil, finely chopped coriander, or ground paprika.

Once I have blended everything well, taste.

From the texture, you may find it is too thick or taste is not quite right.

Notes

Personally, I keep a small amount of tahini paste, 1 tbls of lemon juice, 10 mls water and about 10 mls of oil aside.

The last time I made hummus my jar of tahini had been in my fridge for some time and was quite thick and strong in taste, I used slightly less then I have in the paste. I like a strong citrus taste and may add more lemon.

When blending I quite like a bit of texture. My hummus generally will not be as smooth as store bought. This may be off-putting if you and your family are used to a smoother blend. This is something you can control

Remember there are no preservatives so your homemade hummus will only keep a few days in the refrigerator

Suitable to freeze also.

Keywords: hummus, chickpeas, tahini, lemon juice, dips, cumin, olive oil

Tis the season for soup, well for those of us living in Melbourne. I’m well aware my friends in the UK, Arizona and other warmer climates may just like to file this recipe for when your weather cools down a bit.

Pea and Ham soup for me is associated with cold frosty, foggy days and nights with the heater on and throw rugs abound.

I’m partial to hearty thick soups, add a crusty bread roll or some toast, ta-dah you have a satisfying meal.

Plenty of versions of pea and ham soup exist, but the two key ingredients that you must include are there in the name. The recipe I’ve written here is my standard go to based on my mother’s recipe. A good place to start if you don’t already have your own go-to method.

I start with a mirepoix (meer-pwah), or duxelle, or the italian soffritto. Carrots, onion and celery finely diced and softened on a gentle heat.

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Dried Beans and Legumes

Hummus