MLLA Hummus revisited

Sylvia and I made a quick dash through the supermarket before her swimming lesson.  I didn't want a tub of hummus sitting in the warm boot of the car so I suggested we make some at home instead.  She agreed and helpfully carried some tins of chickpeas to the cash register.  Fast forward to dinner time.  I made a wonderful dip.  Suddenly Sylvia decides, as only a 3 year old can, that all she wants is supermarket hummus.  We finally compromise by adding an extra tablespoon of lemon juice.

I have been using a version of this hummus recipe since leaving home. Before I had even heard of The Moosewood Cookbook.  My friend Nicki had a copy of the book and wrote out the recipe for me.  It was a revelation.  This was before I had oodles of cookbooks and access to many more online version.

So perhaps it is no surprise that the eighth post on my blog was hummus.  That is over 1000 posts ago.  The problem was that I had recently got a copy of the revised Moosewood Cookbook.  I hadn't been sure what version to use on my blog.  Now I am a bit more confident and I have experimented with this recipe many times since posting it.  It seemed a good time to revisit the recipe.  And put up better photos of hummus (actually they don't really make it look that smooth do they?).

The Moosewood recipe makes a lot of dip.  I find that it is too much for us.  Sometimes it has not lasted the time it takes us to eat through it.  I also prefer more tahini than the revised Moosewood version and am wary about using too much garlic.  I have tried adding yoghurt or water but it can be a bit watery if it sits too long so this time I added some olive oil.  It makes for a smoother hummus (as you can see in the bottom photo).

Hummus is a classic dip that is a perfect base for adding other vegies.  I highly recommend roasted pumpkin, spinach or smoky red pepper variations.  We also love a beetroot hummus from the supermarket.  I must find a recipe for it sometime.  Though no doubt Sylvia will prefer the bought version!

I am sending this to My Legume Love Affair (#52), founded by Susan of the Well Seasoned Cook and hosted by Sra of When My Soup Came Alive this month.  And if you are interested in vegan dips, check out Cold and Sleepy Cooks who is blogging dips all October for Vegan MoFo.

Previously on Green Gourmet Giraffe:
One year ago: Pumpkin cranberry salad
Two years ago: SOS Tahini Muesli Bars or Mama Mia!
Three years ago: MLLA Chana Masala
Four years ago: Lysy’s smoky burgers

Hummus
Adapted from From Mollie Katzen’s Moosewood Cookbook 

1 small garlic clove, finely chopped
A small handful of parsley, finely chopped
1 small spring onion, finely sliced
440g tin of chickpeas, rinsed and drained
generous 1/3 cup tahini
4 tbsp lemon juice
2 and 1/2 tbsp olive oil
1/4 to 1/2 tsp salt (I used 1/2 tsp - may have been too much)

Blend in food processor.  Check and adjust seasonings. Keep in the fridge in an airtight container.

On the Stereo:
Naked Raven: self titled

This post is part of Vegan Month of Food October 2012.  Go to my Vegan MoFo list for more of my Vegan MoFo posts.