I love hummus, it’s no secret, however The Gardener isn’t always a fan. It’s not that he doesn’t eat it, he just doesn’t LOVE it.
That all changed when we visited our friends Raffaella & Steve for lunch & they served us a gorgeous lentil hummus. The Gardener scooped up a bit. And then a bit more. And then a bit more. And then, much to my dismay he declared their hummus better than mine.
Apparently the slightly richer & peppery taste of the lentils with the lemon, garlic and tahini really works for him. And I have to say, he’s not wrong. It’s delicious!
Now, those of you who have been paying attention will realise that that this is the second recipe based on what our friends served us at that lunch. And I’m not ashamed to say that I LOVE sharing food with friends and I love being inspired by what others serve me. So Raffa & Steve, consider this an homage to your hummus.
The other reason I’m posting this recipe is that it not only the International Day of Hummus it’s ALSO The Gardener’s birthday. (HBDY!) So it only seems fitting to have a hummus recipe that he loves in time for the day of hummus.
The trick to good hummus, of any variety, is to blend the garlic and lemon juice up first and let it sit for a bit. This ‘cooks’ the garlic, taking the raw taste out of it. The other trick is to not make sure the pulses are very well cooked- almost over cooked, before blending. And never add oil when blending, just a little extra of the cooking water. A drizzle of olive oil on top however is always a great idea.
Pin this Recipe!