From the Castle Kitchen: Herbed Hummus

By: Jamie Patterson Chojnacki

Hummus is a staple in our kitchen. It’s one of those things you can make quickly and it keeps all week in the fridge (though it never lasts that long). Adding fresh herbs to hummus, or other aromatic ingredients, gives it a kick and changes up the flavour profile. Enjoy this with veggies, homemade falafel, or as a spread for toast and pita.

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Herbed Hummus

• 2 tablespoons (40 ml) tahini, stirred beforehand in its jar to reincorporate the oils

• 1 bio lemon, freshly-squeezed

• 2 tablespoon (30 ml) bio, single source olive oil

• 1 1/2 tablespoons (23 ml) cold water

• 2 garlic cloves, (you can use less, but we love it garlicky)

• handful of fresh and leafy herbs with stem removed, we used basil

• 1 cup (250 g) chickpeas, drained

• pinch of sea salt, we used Maldon flakes

• fresh cracked pepper

In a food processor combine the tahini, lemon juice, olive oil, garlic, and a a couple tablespoons of chickpeas. Pulse ingredients to help them emulsify.

Remove the top from the processor and scrape down the sides to reincorporate ingredients. Add the rest of the chickpeas, water, and herbs to the mix. Pulse until well blended. Hummus should be thick, creamy, and smooth.

Taste and adjust the salt, pepper, and lemon juice to your preference.

Tried this? Let me know about it in the comments below.