Hummus - Additional Recipe
Servings: 2 People
Ingredients
- 400 g [S] Chickpeas 1 tin, drained
- 60 ml [V] Lemon juice
- 60 ml [S] Tahini paste well-stirred
- 1 cloves [V] Garlic mashed or grated
- 2 tbsp [S] Extra Virgin Olive oil
- 1/2 tsp [S] Cumin powder
- [S] Salt to taste
- 30 ml [S] Water
- 1/16 tsp [S] Sumac or paprika, pinch to taste
Method
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Salt to taste.
- Serve hummus with a drizzle of olive oil and dash of sumac.
- Store homemade hummus in an airtight container and refrigerate up to one week.