Mustard Hummus
A version on the classic, making it a suitable accompaniment to spiced grilled lamb with a side portion of deep fried cauliflower - very middle eastern and extremely tasty.
Preparation time: 10 minutes Quantity: Makes 12 - 14 oz Cooking time: no cooking required
Ingredients
1 tin chickpeas or approx. 240g cooked
1 clove garlic
1 heaped teaspoon course grain mustard
1 heaped tablespoon tahini
1 small lemon juiced
4 tablespoons virgin olive oil
1 - 2 tablespoons cold water (optional)
seasoning
Other Hummus Versions -
Replace the mustard for 10 sunbleased tomatoes for “sundried tomato hummus”
Replace the mustard for 12 black pitted olives for “olive hummus”
Replace the mustard for 1/2 red chilli, finely diced - no seeds for “chilli hummus”
Method
- In a blender / processor / whizzer
- Whizz the garlic and add the drained chickpea till lightly broken up
- Add the mustard, tahini and lemon juice
- Blend till smooth
- Pour in the oil till blended and add enough water to reach the consistency you want
- Season to taste