When you have a beautiful vegetable freshly picked from your garden, it takes very little to make it into a tasty meal! Radishes are flourishing this spring and they add a great crunch to not only salads but also to sandwiches. Particularly so when you have the creaminess from homemade hummus.
Now you may think it takes a lot to make hummus in your kitchen, but trust me you only need a handful of ingredients and a few minutes. The added bonus is that you are making it to your taste! Invest in a little blender or food processor, nothing extravagant and a small jar of tahini which is a paste of sesame seeds ..and you’re on your way!
Drain a tin of chickpeas saving a couple of tablespoons of the liquid. Place the chickpeas in the processor with a tablespoon each of tahini and olive oil, peeled garlic clove, juice of half a lime or lemon and salt to taste. Give all these ingredients a whizz and add a tablespoon or two of the saved chickpea liquid to make a smoother hummus. This is the fun of making your own hummus: you can control the taste and texture of the final product. If you’d like the sweeter flavour of garlic, which I sometimes do then gently warm garlic slices for a few seconds in olive oil on low heat. Cool and then add to the processor. Job done!
Once you start making hummus at home, you’ll wonder why you ever bought it from the shops. I like it creamy so I process the mixture till it is smooth. It is ready to eat straightaway or keeps in the fridge for a week.
Now fresh radishes, creamy hummus and a couple of slices of bread …and yum, a great sandwich with the green peppery leaves included!
Lovely creamy chickpea humous with a citrus note from fresh lime
- 1 400g tin chickpeas (240g drained)
- 1 tablespoon tahini paste
- 1/2 fresh lime
- 1 clove garlic peeled
- 1/2 teaspoon salt or to taste
- 1 tablespoon olive oil
Drain the tin of chickpeas and save a couple of tablespoons of the liquid.
Place all the chickpeas in a processor and add the tahini paste, salt and fresh lime juice. Add the olive oil and garlic to the processor and whizz.
Add the saved chickpea liquid if needed to make the mixture smoother. Enjoy it fresh or store in the fridge in an airtight container or jar.
For a sweeter flavour of garlic, I slice the clove and gently warm these slices in olive oil on low heat for a few seconds. I cool the garlic in olive oil and then add to the rest of the ingredients to be whizzed.