Sun, sun, sun… here it comes!
Although April seems to be giving us the cold shoulder (literally, today temperatures went down to +1º!), I have already begin to think of all those things one can do to enjoy spring and warm weather. Having spent some days in Barcelona, with sunlight flooding the streets, terraces filling the atmosphere with laughter and the persuasive smell of the sea, England feels a bit grey. However, it is simply a matter of time: latent nature is waiting for the appropriate moment to explode, scattering streets, balconies and fields with flowers.
Meanwhile, and to start setting my mind in the right mode for enjoying the good weather (that I am sure, will come soon), I have a lovely recipe in mind: hummus. It is a great and healthy aperitif from the eastern side of the Mediterranean, prepared in hundreds of ways. Here you have my proposal. The result is a soft, velvet-like dip that goes well with absolutely everything: from pita bread to veggies (cucumber, carrot, and even some crispy fruits, like apple). I sometimes add it to the table on “Mexican” nights: spicy nachos are a great spoon for it.
Equipment: hand blender
– 1 can/pot of chick peas in water
– 2 or 3 garlic cloves (depending on your taste)
– 1 red pepper
– Abundant olive oil
Step by step
1. Drain the chick peas and place them in a container suitable for blending (important so as to avoid the resulting mixture splashing everywhere).
2. Chop the garlic cloves and the pepper, and add them to the chick peas.
3. Add olive oil to the bowl, enough so that it almost covers the ingredients.
4. Blend it to your taste. I prefer hummus being a bit chunky, but some people would rather have it completely smooth. Up to you!
5. If you are adventurous, try adding a few drops of Tabasco, a pinch of pepper or other spices.
Tip: if you are unsure about the quantity of oil to use, be spare. You can always add some more, little by little, until obtaining the desired texture.