Like its spelling, everyone has their own way of making humous, I like mine without loads of oil but rammed full of added spices so I can tuck in to mountains of it guilt free. This is a really simple recipe, I vary it slightly depending on what fresh spices I’ve acquired and if guests are about I usually add more olive oil and less water (it’s the chef in me I just can’t help it).
Humous with zataar and sumac
- 1 tin cooked chickpeas, half drained
- 2 teaspoons dried garlic granules (sweeter than using raw)
- juice of 1 lemon
- 1 heaped tablespoon tahini
- large pinch freshly ground black pepper
- pinch sea salt flakes
- 1 tablespoon zataar
- 1 tablespoon sumac
- 1 heaped teaspoon ground cumin
- few tablespoons cold water
- a sprinkle of zataar, sumac and a drizzle of olive oil to serve
- Combine the chickpeas, tahini, lemon, garlic and spices in a food processor.
- Blitz and loosen with more water until you have a smooth, creamy consistency. Taste and adjust seasonings.
- Scoop into a bowl, sprinkle with the extra zataar, sumac and olive oil and leave to sit if you can for an hour at room temperature to allow the flavours to develop.