Not ANOTHER hummus recipe! The internet isn’t short of hummus that’s for sure. I fell into the idea of making this particular hummus after a sidelines chat with a dad at our sons rugby sessions. He owns a great deli that makes amazing smooth and very authentic Israeli hummus.
He wouldn’t part with his recipe ratios, but he did give me enough to go on. He also gave me these key important rules:
1. Don’t use canned chickpeas. Soak the chickpeas overnight and then slowly cook the them.
2. Don’t use oil to blend and loosen, but instead use the juice from the boiled chickpeas.
3. Make the hummus while the chickpeas are warm – this how you’ll get a smooth finish.
3. Keep it simple, stick to the traditions by just finishing with oil and paprika.
To make plenty of hummus (probably 4 shop size pot’s worth) try the following ingredients:
- 250g chickpeas
- 3 cloves of garlic crushed
- 1.5 tablespoons of tahini
- Juice of half to a whole lemon
- Around 300ml of water from the cooking process – but this will vary from batch to batch.
- 2 tablespoons of greek yoghurt – optional, I have made successfully both with and without
- Soak the chickpeas overnight in water. Then rinse well before cooking in water till soft. The water will need topping up and you need to keep checking on them. But it should take around 2 hours.
- Drain the chickpeas, but save the water.
- Add the crushed garlic (don’t be stingy if you like garlic, just go for it), half a lemon, greek yoghurt (optional) and then start pouring in the water while you blend.
- Taste, season and tweak as you need to for your own taste buds. I also think it’s best to walk away for a bit and leave all the flavours to settle in together and then re-taste.
- Try get some hummus eating action when it’s just been made. Generously drizzle with oil and sprinkle with paprika.
- Keep in an airtight container in the fridge.
Hummus is actually the Arabic word for chickpeas, which strictly speaking means you must have chickpeas in your hummus to make it a hummus at all. The varied alternatives out there are great, I’ll never turn down a quirky dip. However I do like the idea that this batch stayed close to the authentic ingredients and method.
We made it! I completely forgot how incredibly time consuming and energy sapping moving house can be. Organising, packing and moving all your belongings, then re establishing them somewhere new is big enough. But it’s the uprooting of your families energy and emotional connection that’s the exhausting part. This time last year we moved 1500 miles from England to Gibraltar. This time last week we only moved 5 doors down on the same road, so I’m sure it shouldn’t have been as tiring as has been. That said, we’ve done a great job. We’re settling fast and we are all happy to be here.
So it seems only apt to post a real energy fueller this week. These balls are great pre or post workout or just to get an extra kick through a busy day.
They feature tahini, which is a wonderful ingredient made from the kernels of crushed sesame seeds. It is made up of 20% complete protein, which is more than most nuts. There are all sorts of reasons why you should get some tahini in your diet:
- It is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
- It is a good source of Methionine, which aids in liver detoxification.
- It is one of the best sources of calcium you can find.
- It is high in vitamin E and vitamins B1, B2, B3, B5 and B15.
- It is packed with Omega-3 and omega-6 fatty acids which have been shown to improve the health of the brain and support healthy development of nervous tissues. They also optimize cognitive functions and emotional health.
- Tahini is easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
- It is also high in unsaturated fat (the ‘good’ fat).
These balls deliver deliver a great balance of savoury and sweet. They’re moist yet also have a little crunch from the seedy ingredients.
To make around 12 balls you will need:
- 60g oats
- 30g sesame seeds
- 30g shredded or flaked coconut
- 30g brazil nuts
- 30g raisins
- 60g dried pitted dates
- 30g almonds
- 30g raw pumpkin seeds
- 10g chia seeds
- 70 – 80z tahini
- 30 – 40z honey
- A generous squeeze of lime
- Blitz up all the fruit and nuts till fairly fine. A few chunkier pieces is ok for texture. It’s sometimes a good idea to do all the nuts and seeds and then all the fruits, before mixing together in a large bowl.
- Squeeze in the lime.
- Then mix in your tahini and honey with your hands or a spatula. Add the lower end of the measures first and check the consistency. The mixture should be dense enough to make balls but not wet. Use a little more of the tahini/honey to add more moisture if needed or more chia seeds if a little too moist.
- Once rolled into balls place in a tray in the fridge for an hour before eating. Keep these in the fridge in an airtight jar.
I have an open jar of tahini now so sense some more tahini recipes coming!