I promised myself some fresh homemade hummus for lunch today to go with my left over lamb fillet. After feeding the littles and getting them off to bed, the last thing I felt like was lunch, but true to form if I didn’t eat now I knew I would be snacking all afternoon. So I put aside my craft plans for twenty minutes while I made myself a nourishing and delicious lunch.

Homemade Hummus

Soak 2 cups of dried chickpeas overnight, rince and drain before putting in a saucepan of water and bringing to boil. You want to cook them until they mash easily and have a creamy texture. Take it slow, you don’t want to beat the poor creatures to death, but gently soften them into submission. Generally a slow boil for half an hour will do it.

 Once the chickpeas are soft, place them into a food processor with 3 cloves of garlic, a good bit of salt, juice of a large lemon, a ¼ cup of water and 2 tablespoons of tahini.

Process until the mix starts becoming smooth. Drizzle in some olive oil as you go and a little more lemon juice and salt if you need it.

Serve with sumac and olive oil drizzled over the top. I added mine to salad and my lamb fillets which I warmed for 20 seconds in the microwave – no longer you don’t want to cook the lamb any further just gently heat.

Enjoy!