Just a quick post with one of my new favourite snacks. My cheat’s hummus (to escape soaking dried chickpeas overnight), uses tinned butterbeans, which gives a gloriously creamy texture. I have been adding sumac, with its zesty lemon tang, but you could equally use cumin seeds, a sprinkling of paprika or dried chilli flakes.
Simply warm a 400g tin in a pan (complete with the tinning water), then blitz in a food processor with 3 tbsp of the liquid, 1 tbsp tahini paste, the juice of ½ a lemon, 1 heaped tsp sumac (or alternative) and a good pinch of sea salt and black pepper.
I like to serve this with pitta crisps, a brilliant alternative to naughty crisps - split length-ways, cut into wedges and bake for 10 minutes or so with a little oil until golden and crisp. Or even cumin seed roasted mini Chantenay carrots, to help with that tricky seeing in the dark. You could also add a mashed avocado at the end, for a delicious hummus/guacamole hybrid.