Does that look good or what? This is one seriously creamy hummus with lots of crispy spring onions and fresh, juicy tomatoes. Turned out to be a really good combination.
Told you I’d find another variation! You know, the fun part of being in competition with yourself is that you always win. It’s not that I’m a sore loser, I just want to win! This one is special, though. It took me nearly 4 months to shoot this posting!
I’ll show you why…
1 can chickpeas (14 oz)
2 spring onions
2 tbsp oil
2 tbsp water
2 tbsp tahini
lemon (zest + juice)
1/2 a tsp salt
1 garlic clove
1/4 tsp ground cumin
pinch of cayenne
You see, I used my own home-grown tomatoes for this and took photos of the entire growing process. Right before a big storm completely wrecked one of my bigger tomato plants. Home-grown tomatoes taste so much better than store-bought! I grabbed a big handful of them for this recipe. The tomato board really does make me smile.
I’ve washed the tomatoes and gave them a good chop.
I did the same with the spring onions. Or green onions. Or scallions. Whatever you want to call them is fine by me.
I figured if the skin is where the flavor is, let’s use zest. Wash and grate the zest off 1/3 lemon.
Drain the chickpeas and transfer them to a blender, immersion blender bowl or food processor. Keep a few aside as garnish.
Surprise! I’m using my immersion blender. You didn’t see that one coming, did you? Add the lemon zest, 1 garlic clove cut in 4 and squeeze in some lemon juice. Not too much since we’re also using zest.
Followed by 1/2 a tsp salt, 1/4 tsp ground cumin, a pinch of cayenne, 2 tbsp oil and 2 tbsp tahini.
Add a small handful of flat-leaf parsley (or a little mint). Now work the magic and blend that hummus.
If the hummus is staying too thick, add a few tbsp cold water to it. Keep going until you have a consistency you like. Keep in mind we’ll also add tomatoes, that will provide a little liquid as well.
Transfer the hummus to a bowl, check the seasoning and stir in the tomatoes and spring onions.
For the finishing touch, stir in some extra minced flat-leaf parsley.
Serve slightly chilled, top with the whole chickpeas you kept aside, drizzle some olive on top and you are ready to party! I loved the combination of the hummus with the fresh tomatoes. The spring onions provided just enough extra flavor to make it more interesting.
The end verdict? While I liked all three of them, I gotta go with my #1. That one just really does it for me.
Which one is your favorite?