A classic. THE classic. There are a lot of variants to make hummus and I want to show you my own. We love hummus,it is an excellent resource for sandwiches, breakfast and we love eat it with crudites!
The recipe is very easy, no complications. You can use canned chickpeas or cooked them. If you choose the second option, soak the dry chickpeas all night and boil them about one or two hours until they are soft. Save the cooking water, you need it later!
If you want, you can peel the chickpeas. This is optional, hummus will be delicious with the skin, But peeling them helps to make it more silky.
Tahini is another ingredient of the recipe. It is a condiment made from sesame seeds. That gives creaminess to hummus and a delicious taste.
When I serve it, I love adding some paprika and olive oil on top. Gives it a rich flavor and does not leave it so dry.
As we said before, it is delicious with crudites, olives, pita bread or crackers.
If you want to taste a slightly different hummus, add to the recipe roasted red pepper. Or try it with beans instead of chickpeas. Awesome!
Shall we start? =)
- 160gr chickpeas
- 1/2 cup of the cooking water or aquafaba of canned chickpeas
- 2 tbs tahini
- 1 clove garlic
- Juice of a half lemon
- olive oil
Put the chickpeas, tahini, the lemon juice, cumin, salt and garlic in a food processor and turn on. Add the chickpeas water or aquafaba as needed to produce a puree. THAT EASY.
Serve, drizzled with the olive oil and sprinkled with a bit paprika.