Legume & Tahini Sauce

[Sorry, video not available]

Legume & Tahini Sauce

More commonly called hummus, this is one of my favourite sauces, ever. It’s super versatile and works as an accompaniment, a bit like mash just as readily as it works as a sauce.

makes about a cup:
1 can legumes (400g / 14oz) + liquid
1-2 cloves garlic, peeled
3 tablespoons lemon juice
3 tablespoons tahini

1. Whizz all ingredients in a food processor with 3 tablespoons of the cooking or canning liquid. Use a high speed and keep whizzing until the hummus is creamy and smooth.

2. Taste and season, adding a little more lemon juice if needed.

Variations

legumes – chickpeas are traditional but white beans are equally as good. Lentil hummus takes on a more earthy, interesting flavour. I haven’t tried red or black beans but they should work just as well.

vegetable hummus – replace some or all of the legumes with cooked vegetables. You need about 250g (1/2 lb) cooked veg. Roast carrots or beets are really lovely. Sweet potato, pumpkin, butternut squash, cauliflower or parsnip are also great.

can’t find tahini? – tahini is a paste made from ground sesame seeds. Replace with ground nut butters such as almond, cashew or brazil nut. Pleanut butter could also be used but the flavour will be completely different.

Leftover Potential?

Great! Will keep in the fridge for a couple of weeks.

Problem Solving Guide

lumpy hummus – keep whizzing until the hummus is super smooth.

bland – be generous with the seasoning. And add a little more tahini and lemon juice if you think it will help.

don’t have a food processor? – make a more chunky style hummus by just mashing everything together with a fork. Make sure you chop the garlic nice and fine.

Serving Suggestions

Great as a dip or sauce to serve with roast or grilled vegetables or meat. Also lovely as a spread on sandwiches or hot buttered toast.

__