Hummus is my favourite dip. I have to admit that l got to know and appreciate it only once I moved to Australia. It is not so common in Italy, or at least it didn’t use to be until a few years ago. I love its tangy and zesty taste and its earthy and sometimes coarse consistency. It goes well with so many dishes… l love it on kebabs and I often serve it plain with a dash of extra virgin olive oil and some Lebanese bread or, like in this case, tortilla chips. It is a great starter or snack and it is healthy too. It is surprisingly easy to make at home, especially if you use canned chickpeas. You can also buy ready made tahini (the sesame seed paste used in hummus) at the supermarket, but I will give you the recipe to make your own… it is a breeze. This is an “orangy” version of hummus as I use both orange and lemon juice to give it its characteristic tangy flavour. Try it, you will love it.
For the hummus
1 can (400 gms – 15 oz) of chickpeas
1 clove garlic
2 tbsp orange juice
½ tsp orange zest, grated
1 tbsp lemon juice
¼ cup extra virgin olive oil
1 tbsp tahini (see below)
1 tsp cumin powder
¾ tsp salt
¼ tsp paprika to sprinkle on the top
More extra virgin olive oil to drizzle on the top
2 tbsp water
For the tahini
1/4 cup veg oil for 1 cup sesame seeds toasted (NOTE: for the above recipe you do not need so much tahini, you can easily make a ¼ dose or less)
For the tortilla chips
Extra virgin olive oil
1 pich salt
Start by roasting the sesame seeds. You can do this either in the oven or by putting them in a frying pan over the stove. Be careful not too burn them or they will turn bitter, they just have to lightly brown.
Then put them in an electric mixer and blend them into a fine powder.
Now add the vegetable oil and mix well till you obtain a paste. Keep the tahini aside.
To prepare your tortilla chips, simply cut the tortillas into diamond shapes and put them in a frying pan with a drizzle of extra virgin olive oil. Heat them up and mix them well until crunchy. Add a pinch of salt and keep them aside to cool down.
Rinse the canned chickpeas under running water and put them in an electric mixer together with the water, garlic, orange juice, grated orange zest, lemon juice, a ¼ cup of extra virgin olive oil, 1 tbsp of tahini, 1 tsp of cumin powder and ¾ tsp of salt. Blend well until smooth.
Pour it into a serving bowl, sprinkle with a little paprika and grated orange zest and drizzle with a dash of extra virgin olive oil. Serve at room temperature with your homemade tortilla chips.
I am submitting this recipe to this month’s recipe challenge over at Food Frenzy. This month’s ingredient is “orange”. To vote for this and all the other yummy recipes, click here.
And now, a short communication. As many of you already know I have been working on a new page for a few days. It is now ready! So… check out MsM in Your Kitchen, where I feature MsM’s recipes re made by my readers! If you have made one my recipes and would like to be featured on my new page, email a picture, a brief comment and the link to your blog’s post (where applicable) to [email protected] and I will add it to the page. Enjoy!