Hummus is the BEST allrounder. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, tahini is essential, as are garlic and lemon. But this dip is also flexible: think of your favorite bits to add in: olives, jalapeno, cumin etc, as are herbs or blends like za’atar. Here, I've added my favorites, lemon zest, gold sesame and parsley. Hummus can be refrigerated in an airtight container for up to one week.
Ingredients:
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1/4 cup tahini
1 tbsp olive oil (plus more for drizzling)
Juice and zest of 1 lemon
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp salt (adjust to taste)
2-3 tbsp water (adjust for desired consistency)
Smoked Paprika or sumac for garnish (optional)
Fresh parsley for garnish (optional)
Instructions:
Blend ingredients: In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
Adjust texture: Add 2-3 tablespoons of water and blend again until you reach your desired consistency. If it’s too thick, add more water, 1 tablespoon at a time.
Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika or sumac, and fresh parsley if desired.
Enjoy: Serve with pita bread, veggies, crackers or my home-made bread, recipe here:
Note: This can be easily transferred into the most delicious dressing, by thinning out further with water.
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