HOMEMADE HUMMUS

Feel the pulse

This versatile paste tastes great with flatbreads, vegetable kebabs, on a sandwich, or with braai meat. Plus, it’s ridiculously easy to make and pack for the camp.

Ingredients (makes ± 500 ml)

2 tins (400 g each) chickpeas

2 tablespoons pure olive oil, plus extra to serve

1 heaped tablespoon tahini

2 tablespoons fresh lemon juice (or to taste) 1½ teaspoons honey, plus extra to serve 1 small clove garlic, cleaned

A pinch each cumin and chilli flakes 1 teaspoon sesame seeds (optional)

Here’s how

1 Drain the chickpeas, but keep a cup of the liquid. 2Mix three-quarters of the chickpeas with the olive oil, tahini, lemon juice, honey, and garlic in the bowl of a food processor and pulse everything together until smooth. Slowly add the chickpea liquid and pulse until the mixture is nice and smooth to your taste – you may not need all the liquid. Aim for smooth and creamy but still thick enough so you can scoop it on a carrot stick.

3 Season the hummus with the spices and salt and freshly ground black pepper to taste. You can now also add a little extra bitter (tahini), sweet (honey), or rich (olive oil). Spoon the paste into an airtight container, sprinkle the whole chickpeas and sesame seeds on top, and round it off with an extra layer of olive oil and a little honey. Close the container tightly and keep it in the fridge until your next get-together.

Drive & Camp says Hummus keeps in the fridge for about a week, as long as the container stays closed. Because it is homemade, it is quite normal that it sometimes seems to separate. Simply stir it again with a spoon.