Updated: Feb 29, 2020
I am currently starting to work on our menu for my first FEAST Courses next year. The first one is in February and is called a Summer Grazing Table. As we are heading to Italy at the end of December and will be away for January, it is time to start recipe testing!
These recipes will be exclusively for FEAST Clubhouse members and for our FEAST Course attendees. I love hummus, it is one of my favourite recipes and it is such a go-to recipe for a myriad of different occasions! Going to a BBQ? Take a bowl of hummus. Catching up with friends for a drink? Make a bowl of hummus. Feeling lazy and don’t want dinner? Hummus. Hummus is the answer!
Over the last few years, I have not followed a recipe, so today I wrote down the ingredients I used. It was amazing to compare this recipe to my original hummus recipe.
I just love hummus and this recipe is a keeper!
Preparation time: 5 minutes
2 x 400-gram tins of chickpeas
4 cloves of garlic – peeled
2 tablespoons of tahini
¼ cup + 2 tablespoons of lemon juice
¼ cup + 2 tablespoons of olive oil
¼ teaspoon ground cumin
Process all ingredients until smooth.
Taste and season with salt if needed.