I love hummus so much, its so tasty, inexpensive and quick to make. It’s also one that you can totally add bursts of flavours to with some extra additions of different ingredients. Below find my basic hummus recipe and the three variations on it: Basil Oil Hummus (delicious), Gubbeen Smoked Cheese Hummus (do I even need to explain why this is amazing?) and Lemon Cumin Hummus.
My boyfriend and I went to Schull, West Cork recently and did the Firehouse Bread course, and Laura who makes all the delicious food there made a delicious Gubbeen Smoked Cheese hummus, and so I wanted to try and make it myself. Also with an abundance of breads I thought it would be a handy dip for the fridge to use up all my leftover bread. I am absolutely in love with the Basil Oil that Flynn’s Kitchen makes! I put in on pasta or risotto, salads, fish etc and it makes everything taste better! I decided to put a swig of it into some of my hummus and it was amazing! I also just added extra lemon and cumin to the standard hummus recipe to give it a little extra kick. I bought a ring of Gubbeen Chorizo when I was home last, and it literally is the best chorizo in the world. I don’t know what they do down in that smoke house in West Cork, but everything they make is magic! The chorizo added some nice punch to the hummus and toast. I made the bread in Firehouse (fig and walnut) and you can check out the recipe for that here.
Get blitzing and experimenting, but definitely the smoked cheese and basil oil hummus are both an absolute must try! It’s a lovely snack after a nice walk in the fresh air, but also makes a nice lunch or dinner depending on what you put with it!
2 cans of chickpeas (400g each)
2 tbsp tahini (creamed sesame seeds)
5 tbsp olive oil
2 cloves garlic chopped
1 tsp cumin
juice of 1/2 a lemon
Keep the water that the chickpeas come canned in and set aside!
1. Blitz all ingredients in a blender apart from the chickpea water.
2. Now add in some of the chickpea water, bit by bit until you reach the desired consistency. It should be smooth but thick. Season lightly (as you will be enhancing it further later) to taste.
3. Divide the hummus into three separate bowls.
Basil Oil Hummus
1. Take one of the portions of hummus and blend in a glug (around 30-40 mls) of basil oil, or more to taste. Done!
Gubbeen Smoked Cheese Hummus
1. Grate about 50g of Gubbeen Smoked Cheese (or other good quality smoked cheese) into the hummus. You may need to stir in a little extra chickpea water to get the right consistency.
2. Season to taste with salt and pepper, and enjoy.
Lemon & Cumin Hummus
1. Add the juice of one more 1/2 lemon and about 1 tbsp (or more to taste) of ground cumin.
2. Season to taste, and stir in a little extra chickpea water if you need to loosen it out a little, though the lemon juice should have done this. This one is lovely eaten with carrot sticks.
Enjoy like I did with some nice chorizo, and homemade bread! It also makes a nice change for lunchtime in work!