Basic Hummus

by Jenny

The last few days seem to have gone past in a whirl! I have been so preoccupied with what I want to do with this site, how best to display my photographs, likes, dislikes, popular posts and mood boards that I seem more confused (and excited) than when I started.

This all started off after I watched a Blog Inc virtual chat between Oh Joy and Love Taza (was Rockstar Diaries), and subsequently read Blog Inc. It acted as fertiliser for the beginnings of ideas of where I want to go with this site until this week I had to act.

I can’t wait to share the finished products and the inspiration over the coming weeks, so much so that it resulted in the little outburst of excitement, and the perfect opportunity to point out my new social media buttons (by the very talented Carrie Koehmstedt) and blogroll.

I know that it’s really bad form to snack whilst working at the computer, but I just can’t help it! As soon as I sit down in front of the screen to do something technical I get the urge to chew. In the interest of taking better care of my body I have substituted my standard snack of processed popcorn for raw veggies.

If I am planning on spending a long time in front of my Mac this hummus is my go to recipe. It’s never the same twice as I always customise it with whatever I can find in my kitchen. Leftover roasted peppers, jalapenos, flavoured oils and smoked garlic have all been successes.

My favourite way to enjoy this hummus is with a platter of mixed raw vegetables and toasted pitta soldiers during a rainy sunday afternoon movie marathon. It is one of those brilliant foods that you can gorge yourself on without feeling too guilty about afterwards.

Quick Hummus

200g canned chickpeas
2 tbsp lemon juice
2 garlic cloves crushed
1 tsp ground cumin
100g tahini
4 tbsp water
2 tbsp extra virgin olive oil (can be substituted for other flavoured oils)
1 tsp paprika

Drain the chickpeas and rinse under cold water.

Puree all the ingredients together in a food processor adding more lemon, garlic or salt to taste.

Serve with raw vegetables and toasted pitta bread. It will also keep in the fridge for 2 days.

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