How easy is Hummus?

Who doesn't know what hummus is? Who doesn't know how to make it? Well, if you don't this is one of the easiest and most versatile of chickpea dishes and the one most people (who know) think of when they wonder what to do with chickpeas.

Flavoured subtly with tahini, lemon and olive oil, the chickpeas speak for themselves, and the additives merely enhance the delicious nutty flavour that is already there. You can add salt (I do) and of course that will bring out the flavours even more. Up to you how much.

Reserve the cooking liquor when you strain the cooked chickpeas and use that to adjust the consistency. You can make it quite thick for a spread, thinner for a dip and thinner again for a sauce which you can drizzle over a salad as a dressing.

There are all kinds of hummus flavours available if you look in the deli section, so you can look for some ideas and let your imagination go wild. I make a batch at the beginning of the week, and I always make it plain. That way I can change the flavour of a small amount later on in the week and we're not stuck with the same flavour all week.

Yesterday I threw in some leftover roasted pumpkin and some of my chili garlic mushrooms and whizzed it up. Nice twist, I have also added some of my caramelized onion on another occasion. But just plain, it is also delicious and adds some flavour to those bland rice cakes!

Here seen on a rice cracker, topped with avocado and the last of our pescatarian diet, a swirl of home cured salmon (3 weeks ago)