The hummus is one of my favourite recipes, great for summer, vegan friendly and refreshing thanks to its lemony note.
It is nutritious enough to be a whole meal for one or as a side dish for a couple of people. Chickpeas are one of the superfood ingredients.
Ingredients
- 500g canned chickpeas (if you have raw chickpeas, cook and peal)
- 1 tablespoon of Tahini (sesame) paste
- 1 lemon
- 3 cloves garlic
- 1 tsp salt
- 2-3 tablespoons olive oil
- 1 teaspoon paprika
Prep
- Prepare the Chickpeas: If you’re using dried chickpeas, soak them overnight. You can add a pinch of baking soda to the water to help soften them. The next day, cook the chickpeas until they’re very tender, which usually takes about an hour. Once cooked, peel off the skins for an extra-smooth hummus. Don’t throw out the cooking water! Save it, or if you’re using canned chickpeas, save the liquid from the can.
- Place the cooked and peeled chickpeas into a food processor or a blender. Blend them until you have a smooth, thick paste.
- Add the tahini, garlic cloves, lemon juice, and salt to the chickpea paste. Blend everything until well combined. If your hummus is too thick, slowly add a little of the reserved cooking water (or can liquid) until it reaches your desired creamy consistency.
- Transfer the hummus to a shallow bowl. Use a fork or spoon to create a few swirls on top. Drizzle with a generous amount of high-quality extra virgin olive oil. Garnish with a sprinkle of paprika and a fresh mint leaf or two.
Serving
Hummus goes well as a side with stronger meats, grill, fish… Olives and fresh veg salads also go hand in hand with the dip.
Arabs eat it with pita bread, though hummus should go well with any kind of flatbread.
Bil hana! (Bon appétit!)
