This recipe is a hybrid of my mother-in-laws recipe, some of my favourite flavors and spices I experienced in the souq I visited in the middle east..
Ingredients
In your blender, add 2 tablespoons of ginger (see image below). If your blender isn’t powerful, use your cheese grater to grate your ginger first. Then add to blender: tahini, olive oil, salt, cayenne, cumin, freshly ground pepper and juice from one freshly squeezed lemon. Turn on blender until smooth; you’ll end up with a really sharp, fusion of flavours.
Drain and thoroughly wash your can of chickpeas. Add chickpeas to your mixture in the blender and turn on high. Depending on your blender you may need to stop and stir your mixture to get a nice smooth mix.
Finally, work your hummus out of blender and into a serving dish. Drizzle with a little olive oil to finish and I would sprinkle a little cayenne pepper on top. The lemon and cayenne will really exemplify the flavours of the dish!
Ingredients
- 2 tbsp ginger root
- 3 tbsp tahini (see Tahini recipe post)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp cumin powder
- 1 lemon
- freshly ground pepper
- 1 can (500g) chickpeas
In your blender, add 2 tablespoons of ginger (see image below). If your blender isn’t powerful, use your cheese grater to grate your ginger first. Then add to blender: tahini, olive oil, salt, cayenne, cumin, freshly ground pepper and juice from one freshly squeezed lemon. Turn on blender until smooth; you’ll end up with a really sharp, fusion of flavours.
Drain and thoroughly wash your can of chickpeas. Add chickpeas to your mixture in the blender and turn on high. Depending on your blender you may need to stop and stir your mixture to get a nice smooth mix.
Finally, work your hummus out of blender and into a serving dish. Drizzle with a little olive oil to finish and I would sprinkle a little cayenne pepper on top. The lemon and cayenne will really exemplify the flavours of the dish!