HUMMUS
Hummus, a creamy and nutritious dip, is a staple in Mediterranean cuisine.
Equipment
- Food processor or blender
- Measuring cups and spoons
- Citrus juicer optional
Ingredients
- 1 cans Chickpeas, drained and rinsed each can approximately 400g
- 4 tbsp Tahini sesame paste
- 5 gloves Garlic minced
- 1/2 lemon for juice
- 3 tbsp Extra-virgin Olive oil plus extra for garnish
- 1 tsp Cumin ground
- 1/2 tsp Paprika plus extra for garnish
- Salt and pepper, to taste
- 4 tbsp Water as needed for desired consistency
- Fresh parsley leaves for garnish
- 1/2 tsp cayenne-paper optional
Instructions
- Prepare the Chickpeas
- Drain and rinse the canned chickpeas thoroughly. This removes excess salt and helps achieve a smoother hummus texture
- Blend the Ingredients
- In a food processor or blender, combine the chickpeas, tahini, minced garlic, fresh lemon juice, olive oil, ground cumin, paprika, salt, and pepper.
- Blend until the mixture is smooth and creamy. If it's too thick, add water, one tablespoon at a time, until the desired consistency is reached.
- Taste and Adjust
- Taste the hummus and adjust the seasonings as needed. You can add more lemon juice, garlic, salt, or cumin according to your taste preferences.
- Serve
- Transfer the hummus to a serving bowl. Create a swirl on the surface with the back of a spoon and drizzle with extra virgin olive oil.
- Sprinkle with a pinch of paprika for added flavor and garnish with fresh parsley leaves.
- Enjoy
- Serve your homemade hummus with pita bread, fresh vegetables, or as a spread in sandwiches and wraps. It's also a delightful accompaniment to Mediterranean dishes.
Notes
- For an even smoother hummus, you can remove the skins from the chickpeas before blending. This step is optional but can result in an ultra-creamy texture.
- Adjust the consistency of your hummus by adding more water for a thinner dip or less for a thicker spread.
- Store homemade hummus in an airtight container in the refrigerator. It can be kept for up to one week.