Hummus Recipe
A couple of days ago, I attended a quick lunch with several Vancouver blogger friends. I met with Kevin from 604Foodtography, Ben from Chowtimes, and Ed from Ededition. We went to La Taqueria, a tacos restaurant on West Hasting, Vancouver. They serve small tacos which are really good though. All of us concurred. After having a quick bite at the tacos place, Kevin suggested that we drop by Nuba a Lebanese restaurant for some meze. We found out later that Kevin’s intention was to try out Nuba’s famous Deep-fried Cauliflower dish. So, we tried their deep-fried cauliflower, hummus, and lamb kafta. These two restaurants are located at Gastown area in downtown Vancouver.
Anyway, after the lunch, I headed back to La Taqueria for some take-away tacos for my kids. Here are some photographs of the tacos. They are small, aren’t they? Ha Ha!
After trying the hummus from Nuba restaurant, I thought I would have a go at making my own hummus over the weekend. I was also encouraged as all the ingredients required were readily available at home too. Made my day, a successful try at making my own hummus. Great tasting homemade hummus with a nice smoky flavor from the roasted garlic. We enjoyed the hummus with crackers and with some warm pita bread. Happy day indeed :-)
Hummus
Ingredients
- 1 Tin (540 ml/19 Fl oz) Chickpeas, drained and reserved 5 Tbsp Liquid
- 2 Tbsp Tahini
- 2 Cloves Roasted Garlic
- Juice of 1 Lemon (about 4 Tbsp)
- 1 tsp Ground Cumin
- 3 Tbsp Extra Virgin Olive Oil
- ¼ tsp Cayenne Pepper
- Sea Salt to taste
- Flat Leaves Parsley, chopped
- Paprika
Method
In a food processor, combine chickpeas, reserved liquid, Tahini, roasted garlic, lemon juice, cumin, olive oil, and cayenne pepper and process until thick and smooth. Season the hummus with sea salt and some extra lemon juice, if necessary.
Top the hummus with a few drizzle of olive oil, paprika and some chopped parsley. Serve at room temperature with some pita breads and crackers.