I make hummus all the time. Gone are the days of buying ready made dips at Tara’s Busy Kitchen. I think if more people knew that all you need to make a great hummus are a few store cupboard essentials then it would become a regular make in other households too.
This hummus topped with tomato and cucumber was inspired by my recent Shillingford Organics veg box. I wanted to serve my hummus in a different and exciting way. The freshness and quality of the veg box ingredients made my mind up for me. Tiny diced tomato and cucumber and a generous sprinkling of chopped parsley added crunch and texture and was visually exciting. After all, you eat with your eyes first don’t you?
- 1 can of chickpeas (strain but reserve liquid)
- 1/2 cup tahini paste
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 small cloves garlic, roughly chopped
- 3/4 teaspoon table salt, or more to taste
- 2 tomatoes, seeds removed and cut into small chunks
- 1/2 cucumber, seeds removed and chopped into small cubes
- A handful of parsley, chopped
- In a food processor, blend the chickpeas for a full minute until powdery clumps form
- Add the tahini, lemon juice, garlic and salt and blend until pureed.
- With the machine running, drizzle in water or reserved chickpea water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.
- Taste and adjust seasonings, adding more salt or lemon if needed.
- To serve, top with the chopped cucumber and tomatoes, drizzle it with a little olive oil, and sprinkle over the chopped parsley.
- Serve it with toasted pita wedges or vegetable crudités.