While in Chiang Mai recently I was able to feed my hummus addiction. I know it’s a huge vegan cliché to say ‘I love hummus’ but seriously, is there anything better that a huge bowl of creamy, chunky, thick, hummus? No!
My favourite place to go when I was in need of a fix was Cat House Chiang Mai. For 120b (about £2.50) you could get a huge bowl of delicious homemade hummus, with 2 pita breads, deep-fried falafels, salad, a tomato salsa and a coriander dip. I mean, wow! This place knows, really knows…
When I’m at home, which, in all honesty hasn’t been for a while, whipping up a batch of hummus and gorging on it while binge watching Netflix would be my idea of heaven. If you fancy doing the same now that winter is coming (sorry) check out my simple, easy to follow recipe below.
What You’ll Need
2 x 400g cans of chickpeas (save a few teaspoons to add to the mixture later for added texture)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
3½ tbsp squeezed lemon juice (fresh or bottled is fine)
What You’ll Need to do:
Throw the chickpeas including the aquafaba in to a food processor. Add the tahini, garlic, salt, lemon juice and start to blend. If your food processor has a pulp button, use this at first so you can monitor the consistency.
When the mixture is fully combined and smooth, transfer into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Et viola! Homemade hummus in minutes! You can also add a sprinkling of paprika if you like, or parsley if you would like to keep it more traditional. Or even coriander if you are a fan of the food of the devil! Either way, serve with toasted pita and enjoy!
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