Hummus and flatbread

lucylema

Hi, Sorry am always asking questions but i can't fathom the internet.

I bought a tin of chickpeas from the supermarket the otherday and would like to have a go at making hummus but where do I start? I would also like to make flatbread to go with it for lunch

Anyone got any tried and tested methods that I could use please? The easier the better.

Thanking you

frugalfoodie

I'm looking for a failsafe houmous recipe too.

I do know that you need tahini to make it (alongside chick peas, olive oil, garlic and lemon juice). I tried to make it without tahini once and it just wasn't right!

fernliebee

Yeah definitely need tahini, it seems to make it much creamier.

There are lot's of recipe's here, maybe you will find one that will be of use.

http://allrecipes.com/Recipes/Appetizers-and-Snacks/Dips-and-Spreads/Hummus/Main.aspx

carbbit

I gently sweat 2-3 cloves of garlic in olive oil for a few minuts until softened but not brown. Pop this in a food processor with 2 tbsp tahini, tin fo drained chickpeas, juice of about a third of a lemon, salt & pepper. Blitz. Then add either olive oil or fluid from the drained chickpeas (depends on whether you want low fat or not) to desired consistency. Then add some chopped parsley.

I really fancy some now!!

taurusgb

Tahini paste is just a paste made from ground sesame seeds - but is much more expensive than plain old sesame seeds, so here is my hummus recipe without tahini paste:-

4 tablespoons sesame seeds
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic
1 tin chickpeas
salt and pepper

put olive oil, lemon juice and sesame seeds into food processor and process until seeds have been ground down.

Add all other ingrdients and process until mixed well. season to taste and serve with pitta bread.

Actually my family now prefer me to leave some of the sesame seeds whole and mix in at the end as they like the texture.

Hope that helps

Edited to add that Somerfield are currently selling value pitta bread with 6 in a pack for 20p

polr

I have made this before:

http://www.bbcgoodfood.com/recipes/4675/homemade-houmous-with-pitta-chips

Easy and fast and tasted great.

horsechestnut

carbbit wrote: »

I gently sweat 2-3 cloves of garlic in olive oil for a few minutes until softened but not brown. Pop this in a food processor with 2 tbsp tahini, tin of drained chickpeas, juice of about a third of a lemon, salt & pepper. Blitz. Then add either olive oil or fluid from the drained chickpeas (depends on whether you want low fat or not) to desired consistency. Then add some chopped parsley.


I really fancy some now!!

I use a teaspoon of Sesame oil instead of the Tahini. Gives the flavour, but keeps for longer. You can also use it in Chinese cooking for flavour.
If you haven't got fresh lemons, then use bottled lemon juice (JIF).

rach

Thanks for that taurus i have sesame seeds but no tahini.

I don't use tahini in mine as it's higher calories and fat with it than without it! I use chick peas, garlic, lemon juice, olive oil and a bit of plain yogurt (gordon ramsay recipe) and it works really well. I also sometimes add a pinch of chilli

taurusgb

rach wrote: »

Thanks for that taurus i have sesame seeds but no tahini.

I don't use tahini in mine as it's higher calories and fat with it than without it! I use chick peas, garlic, lemon juice, olive oil and a bit of plain yogurt (gordon ramsay recipe) and it works really well. I also sometimes add a pinch of chilli

Brilliant idea to use the yogurt Rach - I'll try that next time

---

how much do you use please?

greenbee

Another one here who doesn't usually use tahini.

Chickpeas, olive oil, garlice, lemon juice, turmeric & chilli. I try to use the chickpea liquor to replace most of the olive oil to keep the fat content low, and find that adding plenty of this means that I can get a really creamy consistency. I add chopped parsley at the end.

I try to use dried chickpeas to keep the cost down too, but have had trouble getting hold of organic ones recently so am currently using canned ones.

rach

A couple of tablespoons plain yog I think, I also like greenbee use the liquor from the chick peas and less oil.

It's trial and error til you get what you like really!!