I love hummus and I especially love this very simple recipe sent to me by a friend in Toronto many years ago. I also love how versatile hummus is, as well as it being low-fat and very nutritious. I usually use hummus in a variety of tortilla rollups that are mostly vegetarian, and lately I’ve added oven-baked pita bread and flour torilla “chips” to my repertoire, with hummus as a dip. Any other suggestions will be gratefully accepted.
Recipes below the links…
- 19 oz/540 ml jar of garbanzo beans, drained & rinsed
- 3 tbsp lemon or lime juice
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp hot red pepper sauce
- 1/2 tsp freshly ground black pepper
- 3 tbsp greek yoghurt
Put all the ingredients except the yoghurt into a blender and blend on low speed until smooth. Stir in yoghurt. Keeps well in refridgerator for up to 5 days. Once you have tried it you can adjust ingredient measurements to taste. I always put in more garlic and hot sauce…
Oven-baked pita/tortilla chips
- 1/2 cup olive oil
- 2-3 cloves of garlic, minced
- dried basil, or any favourite combination of mixed herbs
- 1/2 tsp sea salt
- freshly ground black pepper
Mix all ingredients in a bowl and lightly brush over pita or tortilla triangles. Place on a baking sheet in a hot oven (200ºC) until toasted and crispy. You might want to turn them over part-way through. And be careful because they can go from not-quite-done to burnt-to-a-crisp very quickly.
- flour tortillas, lightly toasted on both sides
- thinly sliced grilled courgette or aubergine
- roasted red peppers
This is but one of a variety of hummus/tortilla roll-ups. Spread hummus over lightly toasted torilla. On one half add some slices of grilled courgette or aubergine and top with sliced roasted red peppers. Fold over and eat warm … or … roll it up, wrap tightly in plastic wrap and refridgerate overnight. The next day slice the rolls on the diagonal to make delicious and attractive starters or snacks.