Hummus

If you follow my Instagram you probably already know how much I like my hummus, but if you don’t then I’ll tell you about it. I started working on this recipe over a year ago and the variations I’ve made with it since then using this recipe as a base is just unbelieavable. Everything from a Greek style hummus with feta cheese to a spicy avocado hummus and everything in between, only your imagination sets the limits! Traditionally you make this wonderful Middle Eastern treat with tahini, a paste made from sesame seeds, but I usually make mine without. However, if you want to add it in yours in addition to this recipe then it won’t compromise the taste at all, it’s just a matter of preference. You can also make your own tahini by using sesame seeds and a food processor, grinding them up makes the oil in the seeds come out and that’s all you need. Pulse, pause, pulse, pause, stir around with a spoon, pulse and pause until you have your own homemade tahini paste! Wether you use it or not, this recipe is a delight and I’m happy to share it with you. So let’s start!

Here’s what you need

    • 1 can chickpeas
    • Olive oil (and lots of it)
    • Juice from 1 lemon
    • 2 tsp tahini (optional)
    • 1 tsp salt
    • 1-2 garlic cloves (depends on if you’re a garlic lover like me)
    • Freshly cut herbs such as cilantro or parsley, but I’ve also made this with basil
    1. Rince the chickpeas in water until all the foam is gone and add in a food processor.
    1. Pulse and work down the edges with a spoon as it tends to stick to the wall, gradually pour in your olive oil until it reaches a smooth and well mixed consistency.
    1. Add the lemon juice, garlic, tahini and salt with the chickpeas and pulse until all ingredients have come together nicely.
    1. Finally, add your herbs and stir around with a spoon, serve in bowl and drizzle some more olive oil on top and enjoy.

Eat as it is or serve with vegetables such as carrots, cucumber or celery and use as a dip. But my favorite way to eat it is with tortilla bread chips that you make by warming tortilla bread in the oven for about 5 min tops, take out and let cool and break into litte pieces.

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