Hummus is a delicious and healthy snack that is good to have anytime. Great choices for dippers include, endive, baby carrots, celery sticks, cucumber, grape tomatoes, baked chips, and high fibre crackers such as Finn Crisp. Pita wedges is a tasty classic pairing, but try to have just half a pita each serving.
Here is a recipe that was inspired by Keith Froggett’s recipe that was printed in the Globe and Mail last year. I cannot find my copy that I clipped from the paper or on the Scaramouche website. I do recall that he had said it was one of his most requested recipes. I can understand why, this hummus is delicious because of its purity of flavour. Note that this recipe does not contain tahini. Using the highest quality olive oil delivers the best flavour. I cook the chickpeas from dry myself, because I find this form of preparation eliminates the issue of gas.
Hummus
1 cup dry chickpeas or one can
1 clove garlic, slivered
Juice of one lemon
1-2 tablespoons high quality extra virgin olive oil
salt and pepper to taste
Soak chickpeas in a bowl full of water overnight. Cook on stovetop or in slow cooker until tender.
Place chickpeas, garlic, lemon juice, olive oil into the bowl of the food processor and puree until smooth. Season with salt and pepper to taste.
Store in a airtight container if there is any left, it will keep for up to a week.
