This version of hummus is raw. I used dried chickpeas and soaked them overnight in the usual way, but then I did something a little more interesting with them. I left them for two days to sprout! I’ll bet there’s not many of you out there who have tried this. It does add a lot of flavour and I’ve heard it lets out more goodness. It also looks pretty cool when people are over and start asking you what your doing.

Then I made the hummus quite rough. I like a bit of texture in it when compared to the shop bought variety, and it ‘looks’ homemade

Once you have blended the sprouted chickpeas simply add tahini paste, olive oil, garlic and fresh lemon juice bit by bit and in small amounts. This will let you build the flavour to your taste.

Then I served it in a healthy way, on lettuce leaves instead of pitta bread. It tastes great this way and with the rich and filling hummus the fresh salad leaves work seriously well.

Of course you can just scoop it up with good old pitta bread, or any bread for that matter. Great with a mezze, salad or as a sandwich filling it’s versatile stuff.

So why not give it a go? It’s well worth it. Once you’ve made it I guarantee you’ll be doing it all summer long!

Please remember to share your experience of making hummus, or if you just love it and I have inspired to give it a try!

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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