Easter time is all about catering. Family means food. Usually. Or just friends. Majority of my holidays (and life in general) revolve around food – what are we eating, who is making it, where are we eating, is there enough food for me, should I bring my own just in case, please let’s not run out of food. *cough* This might explain my current waistline issue. Appropriate portion size has never been my forte. Anyway! Back to the topic at hand… Obviously if you are catering for people – you need hummus. Cause hummus goes with everything. Should go with everything. And over Easter you eat everything. Especially if you are Italian :) haha.
I am ashamed to say that it has taken me up until this point in life to have tried making my own hummus. HUMMUS IS LIFE (Kyla – you were right all along). Honestly, it’s so freaking easy that you have absolutely NO excuse to buy store bought ever ever again ever. Over the next while (note my non-commital time period there.. cause we all know how life works) I will be making a series of hummus-es. Flavoured, classic, as part of a dish or the hero of a platter. This one is a zesty twist on the classic. LET’S DO THE TWIST AGAIN! dum dee dum dum.
The lime can be a bit over powering if you are not a lime person but I like that zing. I polished it off all my myself within a couple days but apparently it will last up to a week in the fridge. Next up is definitely a beet hummus. A beet hummus to beat the best of the rest of the beet hummus-es. LOL
Ok I’ll stop.
Make the hummus. And eat it. With everything.
- 1 can chickpeas
- 5 tbsp olive oil
- 1 lemon
- 1/2 a lime
- 1 tsp minced garlic
- 1 tsp cumin
- 1 tsp tahini
- 1/2 tsp salt
- Put all the ingredients into a blender (I use a Nutribullet) and blitz until smooth.
- Keeps in the fridge for up to a week, yields about 1 cup.