Hommus: Erin style
Prep time
Cook time
Total time
Hommus: Erin style - this nutty riff on an old favourite is a guaranteed crowd-pleaser.
Recipe type: Appetiser
Cuisine: Traditional
  • : Double this recipe for a large gathering.
  • 2 cans chickpeas (you could cook them from scratch but that sounds like hard work)
  • juice of 1 decent sized lemon
  • 2 tbspns tahini
  • 2 tspns of cumin, ground
  • 1 tspn smokey paprika
  • 1 tbspn olive oil
  • 2 cloves garlic, crushed
  • 1.5 cups cashews (if you've got a choice go with unsalted, it means you have more control over your seasoning)
  • salt & pepper to taste
  1. In a food processor add the chickpeas and their canning liquid. Blend for a couple of minutes until fluffy and smooth.
  2. In a small saucepan slowly, slowly heat the olive oil and garlic. Be careful not to fry the garlic, just cook it til it's fragrant.
  3. Add garlic, oil and everything else to the bowl and give everything a good blend.
  4. Taste. Does it need salt? Maybe some pepper? If it's not tart enough add in some more lemon juice.
  5. Blend again.
  6. Taste again and adjust seasoning/lemon juice until you are happy with the flavour.
  7. Put in an airtight container and allow the flavours to develop for at least an hour, longer if you can.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2011/11/hommus-erin-style/