My hummus bowl
Ingredients
For the hummus
2 cans chickpeas
juice of 1 lemon
3 tbsp tahini
3 tbsp olive oil
1 cup water
salt
For the tomato sauce
1 tomato can
3 garlic cloves
olive oil
salt and pepper
Toppings
250 g potatoes
1 red onion
dill
Zataar
A drizzle of olive oil
Method
Preheat the oven to 200C.
Start with the tomato sauce - add a generous amount of olive oil to a pan on medium heat. Finely chop the garlic and fry for a few seconds until fragrant. Make sure you don’t burn the garlic because it will turn bitter. Add the two tomato cans to the pan and season with salt and pepper. Simmer on low for 30-40 min stirring occasionally.
Drain and wash the chickpeas under running water. Add in a blender together with the salt, olive oil, tahini, lemon juice and water. I’m always careful with how much water I add - I like to add a little bit and start blending and add more if needed. I want to avoid having a watery hummus. I like my hummus incredibly smooth and silky so I blend on high for 1-2 min so everything turns into a paste, and blend for another 10 min while giving an occasional break to my blender. Taste and season with salt to your liking.
While the hummus is in the blender you can start peeling the potatoes. Cut them in small cubes and season with salt, pepper and olive oil. Roast in the oven for 30 min or until golden brown.
Add some hummus to a bowl and spread it all over the bottom of the bowl. Add some tomato sauce and potatoes on the side. Finish off with a generous amount of olive oil, zaatar and dill. Top off with some red onion.