Once again, no playbook.
Most hummus is flavoured with tahini (ground sesame seeds) and lemon juice. I had no tahini and since the bottle of white balsamic vinegar was already open, I thought what’s wrong with swapping our acids? and went with it.
- Can of chickpeas, drained
- Olive oil
- White balsamic vinegar
- Ground cumin
- Chili flakes
- Granulated garlic
- Set up blender
- Layer in: Chickpeas, two glugs olive oil, one glug balsamic vinegar.
- Sprinkle on top: A general helping of ground cumin and a dash of chili flakes (depending on how hot you want this sucker). Give it a dash of garlic. If you love garlic, give it another dash.
- Put cover on blender and pulse a few times to get things started. You may find that the blender has a hard time of things once the base layer is blended. This is normal. If you want a calorific dish, pour in a bit more oil to get things moving. If you’re the rest of us, add water, a bit at a time, to give the blender enough to… um, blend.
- As you’re approaching doneness, turn off the blender and taste your dip. Add salt to taste
- Blend more and more until the dip is sufficiently creamy.
- Serve with your favourite dip delivery system. I prefer corn chips myself.
You’ll find that the balsamic vinegar gives the dip a slightly sweet taste. I think it’s delicious, and I will make this again.