LEMON AND CORIANDER HUMMUS

My daughter asked me to buy some lemon and coriander hummus for her at the supermarket. Ok, that won't be hard, or so I thought. Reaching the supermarket shelf, I was faced with a wide variety of hummus and it took me some time to find the one I was supposed to buy. Mmmm, I was such a hummus novice. I thought it only came in chick pea flavour.

I always see how hummus was made with reverence in travel shows. There was one restaurant that made hummus fresh, per order, in a big mortar and pestle. It does look a lot better than the ones that come in a plastic tub.

So I made a note to myself that I should make it fresh, from scratch. A few ingredients, all standard supermarket items, and a few minutes was all it took. I even made the tahini (sesame paste) from scratch because i did not want to buy a whole jar. It was just a matter of pureeing toasted sesame seeds with oil. 


The result was really a good, fresh tasting, all natural houmous. This is a very simple and basic recipe that you can add additional flavours to.

Aside from being used as a dip for toasted strips of pita bread and crudités, it can also be used as a spread for wraps and sandwiches. 

Ingredients:

1 400 gm. tin of cooked chick peas, drained
3 tbsp. lemon juice
1 tsp. of crushed garlic
1/2 c. toasted sesame seeds
1/4 c. olive oil
1/4 c. water
1 tsp. paprika
1/2 tsp.  ground cumin
1 tsp. ground coriander seeds
2 tbsp. chopped coriander leaves

Method:

Puree the toasted sesame seeds together with the olive oil until smooth.
Add the rest of the ingredients, except for the chopped coriander leaves, and puree again until smooth. Stir in the coriander leaves. This is now ready to serve. 

I garnished it here with a drizzle of olive oil, a few whole chick peas and a sprinkling of paprika.

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