I know what you’re thinking – making your own hummus is
the kind of extra hassle you only really go through to show off. But bear with
me for a moment, because this recipe is not only spectacularly easy, but also,
in my (admittedly biased) opinion, much nicer than the stuff you get from the
supermarket. You need to leave plenty of time for this, but trust me, the
actual effort involved is minimal.
½ tsp of Very Lazy chilli
Serves about 4
people, with nibbles, and keeps for a couple of days in the fridge.
Drain and rinse the chickpeas. Pop them in a little
saucepan with plenty of water, bring it to the boil, and then turn it down to
just above a simmer and leave for about one and half hours.
Once the chickpeas are nice and soft, drain them again
and then break them up with a potato masher. Add a teaspoon of sesame oil and a
good splash of olive oil, and mash again until you’ve got a nice consistency.
Next, add a good sprinkling of cumin, salt and black pepper, the chilli, and
lemon juice to taste. I think I’ve sung the praises of Very Lazy chilli before
– it comes ready chopped in a little jar, so that you can keep it in the fridge
and just use a bit whenever you need it, and it means you don’t have to mess
around deseeding the chilli. Try it and see what you think, and adjust the
flavourings to suit yourself. Serve it up with some carrot sticks if you’re
feeling healthy, or some warm pitta bread or kettle chips - deliciously