Do you have a time of the day when you have an insatiable need to snack? This “hungry hour” in our home is 3:00-4:00 pm. Adam arrives home from work, Lhasa wakes up from her nap, and the big girls are just ready to eat, eat, eat! The dangerous thing about this time is that it’s easy to eat a lot of food, fast. This usually means convenience food, and let’s be honest, convenience doesn’t usually equal healthy.
Hummus is the perfect answer to this. Whenever there is hummus in the fridge it’s our go to snack. A platter of hummus, sliced peppers, cucumber, and carrot sticks, rice crackers, dates, and a few nuts, and we are good to go. Hunger appeased, and “hungry hour” cleared healthfully.
When I made this hummus I was experimenting with my flavoured oils from Pomora. The lemon, or rosemary flavoured olive oils that we sampled would have also worked beautifully in this hummus, but I was craving something spicy, so I reached for the gorgeous chili oil. It packs a punch but it’s divine, a clean heat that warms your palate, and taste buds. The smokiness comes from the cumin, which works beautifully with the spice.
My ideal hummus is super creamy so I tend to puree it until it’s free of chunks. But if you like your hummus with texture, pulse rather then blending your ingredients, and you will get the consistency you desire.
Hummus is so versatile, it makes for the perfect snack, a wonderful spread for a lunchtime wrap or sandwich, and a nutritious addition to a vegan or vegetarian dinner.
- 1 19 oz can chickpeas, drained, and rinsed
- ½ cup lemon juice (approximately juice of 2 lemons)
- ⅓ cup tahini
- 1 tbsp flavoured chili oil (Pomora’s Al Peperoncino)
- 3 tbsp extra virigin olive oil (Pomora’s Olio Nuovo)
- 2 cloves garlic
- 1 tsp cumin
- salt to taste
- In a blender combine all the ingredients except the water. Puree.
- Add water as needed to help puree, and until desired texture is achieved.
- Taste, and season with salt as needed.
- Store in an airtight container in the fridge.