Classic Hummus is a good start if you want to explore the world of hummus. I got introduced to hummus only when I moved here in Canada. I’ve never had this when I was in Philippines, maybe we also have it there but I am not just familiar with it that time. Being home for me means enjoying mostly local foods, when I say local it doesn’t mean only traditional Filipino foods. Basically, any food that is common in the Philippines. It’s often difficult for me to answer when my friends asked me what is a typical Filipino food. For me, Filipino foods are like a mashed up of different kinds of cuisine, It’s like a fusion. Our foods are influenced by so many cuisine, like Spanish, Mexican, American, Chinese, Japanese and more. Although there once that are mostly Filipino like Adobo (Meat cooked in soy sauce and vinegar) or Kare Kare (Beef stew cooked with peanut butter and lots of vegetables) or Crispy Pata (Deep fried pork legs). I try to enjoy whatever we have there, I think I have a passion for food even back then.
Moving to Canada gave me the opportunity to be more exposed to different cuisine, especially Canada being a diverse and accepting country. Among the many other foods that was new to me in my few first year in Canada was hummus. It was an alien thing to me that I came to like. This classic hummus was the common variation offered in restaurants, either as part of a meal or as a separate order. I didn’t realize that it is so easy to make, until I tried. Now, I make my own hummus anytime that I want to. I started with the basic, and later on started different variations. Here are my other variations. Try it!
- Spicy Morrocan Hummus
- Jalapeno Cilantro Hummus
- Bell Pepper Hummus
- Spinach and Feta Hummus
- Avocado Cilantro Hummus
- 1 can chick Peas (540ml, 19oz)
- 2 red chili pepper
- 1/4 cup water (can be reduced for a thicker consistency)
- 4 tbsp olive Oil
- 1 clove garlic
- 1 tbsp juice of fresh Lemon
- 1 tsp salt
- 5 tbsp tahini (Sesame Paste)
- Wash and drain chickpeas. Remove the skin for a smoother hummus texture.
- Put all ingredients in the food processor except for the water. Reserve it for later to thin out the consistency as desired.
- Process until texture becomes smooth, around 3-4 minutes. If the consistency is too thick for you, gradually add 1 tbsp of water (but not more than 1/4 cup) and continue mixing until the consistency is to your liking.
- Transfer in container. Scoop several small batch and add tsp olive oil after every scoop, ending with olive oil on top.
Thank You for visiting my website. If you like this recipe, kindly click on the “Like” button below or leave a comment. I like getting feedback from you.
SweetNSpicyLiving in Now in You Tube!
I started building my SweetNSpicyLiving Channel in YouTube and I hope that you will find it as interesting as my blog. My goal is to share my sweet and spicy recipes with you, as well as my travel adventures in and out of the country. If you could please share and subscribe to my channel, that would be greatly appreciated. Thanks!