Hummus
Creamy Mediterranean hummus made with chickpeas, tahini, garlic and lemon — a quick, nourishing dip that's delicious with warm pita or fresh vegetables.
Ingredients
- canned chickpeas480 g
- tahini60 g
- garlic2 cloves
- lemon1 pcs
- olive oil3 tbsp
- ground cumin1 tsp
- paprika0.5 tsp
- salt1 to taste
Instructions
Drain two 400 g cans of chickpeas in a colander and rinse under cold water; don't discard the liquid — you'll need about 100 ml for consistency.
Place the chickpeas in a blender or food processor and blend until you get a thick, smooth mass.
Add the tahini, freshly squeezed lemon juice, crushed garlic, olive oil, cumin and salt; blend for another 2-3 minutes on high speed.
Without turning off the blender, gradually pour in the reserved chickpea liquid, 1 tbsp at a time, until the hummus becomes light, creamy and smooth.
Taste the hummus and add more lemon juice or salt if needed, to achieve a balanced flavor with a slight tang.
Spread the hummus onto a shallow plate, smoothing it out with the back of a spoon and making a small well in the center.
Drizzle with olive oil, sprinkle with paprika, and serve with warm pita or fresh vegetables.
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