I believe I have declared my love for Hummus – days I question why I only appreciate such a taste just now. This week we would like to share this Classic Chickpea Hummus with Peri Peri Sauce recipe we came out with.
It’s the improvisation of the Homemade Hummus we shared last May. Even Joe love this recipe as we added our favourite spicy sauce to it and it simply adds the favour of the Hummus. Many have eaten Nando – the Roasted Chicken franchise! Even though I’m not a chicken person but unquestionably I’m in love with the sauces!
And yes, we have it garnish with Blue Cornflower. Upon, travelling at the Borough Market, London during March, I got back quite a few dried flowers and herbs. I thought it would be interesting for food preparation or new recipes. It just perfects the hummus. Blue Cornflower is pretty trending these days. They are the absolute ingredient for natural food dye. They have a slightly sweet to spicy, clove-like flavour. this added on flavour for the Hummus.
- 2 cups drained well-cooked or canned chickpeas, liquid reserved
- 1/2 cup tahini (sesame paste)
- 1/4 cup extra-virgin olive oil, plus oil for drizzling
- 2 cloves garlic, peeled, or to taste
- Salt and freshly ground black pepper to taste
- 1 tbsp ground paprika, or to taste
- 1 tsp of peri peri sauce
- dried flora leaves for garnish
Put everything except the flora leaves in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and drizzle with more peri peri sauce and some dried flora.