People tell me that I bring my father up a lot during conversation. There’s no doubt I have a soft spot for him – my dad has a big personality, a bigger heart and an overwhelming knack for feeding people. He whips up meals faster, better and with more panache than anyone I know. My father has the ability to incorporate seemingly incompatible ingredients that result in a mouthwatering masterpiece.
Recently, my good friend happened to ask me for my hummus recipe. Although I had decided to write up a different recipe for this week, I thought to post this one instead. I was making some hummus anyway for a get together, so that gave me the perfect opportunity for pictures as well.
My dad made hummus very often when I was growing up. We ate it with kababs, lamb chops and barbecue chicken.
The best thing I love about his recipe is the use of yogurt – not conventional I know, but it works really well here, and results in that tangy taste that I love. My 9 year old (who looks uncannily like her grandfather) loves lending me a hand with this – so try having your kids measure out the ingredients with you. I hope you love this dip as much as I do:-)
This is how its made :
1. In a blender/food processor put 2 cups of chickpeas (cooked and cooled; or canned)
2. Add in 2 cloves of garlic, 2 tbsp lemon juice and 2 tbsp olive oil
3. Also put in ¼ cup tahini, ⅓ cup yogurt, ¼ cup water and 3/4 tsp salt
4. Blend all the ingredients till smooth.
Pour into a serving dish,drizzle in some olive oil and eat with pita bread or pita chips.
Note : Add up to 1/2 cup water if needed for a smoother texture.