Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx
I grew up with an Arab father so hummus was always in the fridge on standby just to slather our rolls, meat and anything else that may be boring as a child. Now sorry I am not the woman that sits, soaks, drains and rinses and re soaks and boils or whatever bloody traditional process it takes to make a bloody dip.
When I was little mum learnt from some random Arab school mum she slightly be friended (I mean there was only two wogs in my primary school other than my brother and I) and she gave her a cheats recipe and mum was all over that shit and best yet dad had no idea! Winning!!! Ok, so I’m sure a lot of you know this cheats version and are also all over that shit but just remember when mum discovered this it was pre technology, pre blogging and pre Pinterest days where the only cheats version of anything could only be found in either Women’s Weekly cooking mags or donna hay’s cheats dinners and I can say first hand back then no one other than Arabs knew WTF hummus was or even zaatar (which I use to get picked on when brought to school and told I was eating bird seeds, well sorry Janice I’m sure you’re enjoying your $25 poached eggs with that shit sprinkled on it now lol)
Anyway so I will give you the basic hummus recipe AND if you want to be fancy AF I will also tell you when to add a cooked beetroot into the mix to make it a beetroot hummus.
- 1 can (400g) chickpeas, do not drain we need that water it comes in
- 1 clove of garlic, crushed
- 1/4 cup tahini
- Juice of 1 lemon
- 1 tsp ground cumin
- Salt to tasting
- 1 cooked beetroot (totally optional and you can buy these from Woolworths in a vacuum sealed bag in the fruit and veg section)
- So you will need either a food processor, blender or Nutri bullet. I’m using a food processor for the sake of having one. Place can of chickpeas WITH the water it comes in into the processor (yes you read right, with) along with all the other ingredients. So I use 1/4 tahini BUT if you would like it slightly more creamy or smoother then by all means add some more gradually to your liking. If you do not like it too smooth add a bit less than the 1/4 cup. If you want to make it a beetroot hummus then add it into the processor and blitz but if that’s not you jam then leave it out.
This dip is dairy free so perfect for any vegans, It is easy AF, and kids actually love it, look not all but a lot so if so def pop it in their lunch boxes with some carrot sticks for morning tea or slather it on some bread/wrap for lunch.