How to make an authentic Mediterranean hummus
Susie Theodorou brings you six sensational takes on classic dishes that form an essential part of the healthy Mediterranean diet.
For me, shop-bought hummus has too much flavour, especially too much garlic. I grew up eating hummus that was made with no garlic, roasted or otherwise, and I love the very simple but genius pairing of chickpeas with sesame tahini. You can speed up the recipe by using drained canned chickpeas, and I recommend you cook them with the flavourings for 20 minutes.
247 calories, 29.5g carbs, 8.9g fat, 1.1g saturated fat, 14g protein
225g dried chickpeas, soaked overnight and drained
½ onion, sliced
2 flat-leaf parsley sprigs
3 tbsp tahini paste
Juice of 1 lemon
Sea salt and freshly cracked black pepper
A topping of your choice (see below)
Flatbread, to serve
Place the chickpeas in a medium-large pot with a lid and cover with plenty of water, at least 10cm above the chickpeas. Bring to the boil, skimming the surface of any white foam.
Reduce to a simmer, add the onion and parsley, partially cover with the lid and simmer for 1ƒ hours, until the chickpeas are very tender. Drain the chickpeas, reserving the liquid and onion and discarding the parsley, and place in a food processor or blender. Place the tahini in a small bowl and whisk with 75ml reserved cooking liquid until smooth. Add the lemon juice and whisk again. Add the tahini and lemon mixture to the chickpeas and purée until smooth, adding a little extra cooking liquid if necessary.
Season to taste with salt and pepper, then spread over a large plate, scatter with a topping (suggested toppings include preserved lemon, cucumber and sesame, as pictured; olives with tomatoes; and rosemary pickled red onions and gem lettuce salad) and serve with flatbread.