By JEAN DOHERTY
Hummus is one of the most popular Middle Eastern dips. I tasted it for the first time on a visit to Lebanon and fell in love.
It’s usually served with fresh or toasted pita bread, but you can use Baguette, chips or crackers if you like.
Hummus is essentially mashed chickpeas and is great for a snack or as an appetizer.
Tahini is an important part of the hummus recipe and can’t be substituted, however, it can be omitted and I don’t use it in my recipe.
• 1 16 oz can of chickpeas drained
• ¼ cup of liquid from the can of
• 3-6 tablespoons lemon juice
(depending on your taste)
• 2 cloves of garlic, crushed
• ½ teaspoon salt
• Fresh ground pepper
• A good splash of Tabasco
• 4 tablespoons of good olive oil
Drain the chickpeas and set aside the liquid from the can.
Combine all the ingredients in your blender or food processor.
Add the 1/4 cup of liquid from the chickpea can.
Blend for 3-5 minutes until thoroughly mixed and smooth.
Taste, rectify the seasoning if necessary, adding more of this or that… you are the chef!Although born in Dublin, Ireland, chef Jean Doherty
spent most of her life in Lyon, France, the gastronomical
capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.