Sunday, 2 June 2013

Middle Eastern Hummus

Traditional Hummus

1 x 400g of canned chickpeas, drained
1 Tbsp. fresh lemon juice
1 Tbsp. Tahini
3 Tbsp. water
1 Tbsp. Cold Pressed Organic Olive Oil
2 Tbsp. fresh herbs such as coriander, parsley or basil (optional)
½ tsp. Himalayan sea salt, kelp salt or other natural unrefined salt
Freshly ground pepper, to taste
Place all ingredients in a food processor and blend until smooth and well combined or leave a little chunky if preferred.   Hummus can be frozen, so I time the recipe by three and freeze two for later use which is a great time saver especially for busy super yacht chefs. 



Variation on the theme;
Add these ingredients to the traditional hummus recipe

Beetroot Hummus
¼ - ½ cup of cooked beetroot
1 extra Tbsp. water
1 tsp. honey or to taste

Green Hummus
1 -2 cups of fresh spinach
1 tsp. honey or to taste

Great dipping ideas for hummus are
Carrot sticks
Celery sticks
Green Beans
Cucumber Sticks
Rice Crackers

An extremely healthy snack to add into the crews diet and have on hand for pre-dinner nibbles.


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