This is an unusual take on a classic hummus, combining taste elements from a pizza with chickpeas and tahini. With minimal oil, this is a healthy snack which is so easy to make.
A friend sent me this link because he knows I love hummus. I have three different recipes for it in my cookbook, so was immediately intrigued. I also had all the ingredients needed to make this recipe, which are pretty much standard store-cupboard items, so I whipped this up in a flash.
I reduced the amount of lemon juice and chickpea brine by half as I felt it didn’t need it.
This makes about 4 cups:
- 1 T extra virgin olive oil
- 1/4 cup tomato paste
- 2t dried oregano
- 1t dried basil /or finely chopped fresh (I used fresh because I didn’t have dry)
- 2 garlic cloves, peeled and crushed
- 2 tins of chickpeas /garbanzo beans, drained and rinsed – reserve the liquid
- 2T chickpea liquid
- 1/4 cup tahini
- 2T fresh lemon juice
- 1t sea salt / kosher salt
Heat the olive oil in a small pot and add the herbs and tomato paste. Fry this lightly for about 2 minutes until the tomato paste just starts to brown. Put this in a food processor with all the other ingredients and blend until it’s as smooth as it can go. Check seasoning and adjust where you feel its necessary. I find chickpeas never puree to completely smooth in a food processor, but that’s ok as it gives the hummus a bit of texture.
I made these whole-wheat pita toasts to serve it with but you could also just warm up pita bread. Split a pita bread in half so you have 2 round discs. Brush each of the bready sides with olive oil, or to make it more exciting a mix of olive oil, dried mixed herbs and garlic, and bake in a hot oven (200c) for 5 minutes until they go golden brown or you could also just toast them under a hot grill.
I totally loved this version of hummus as it somehow manages to retain all its traditional characteristics whilst also carrying a strong pizza flavour from the tomato, basil, garlic, and oregano. I’m going to run this past my teenage nephews and see what they think.