Ingredients for 4 people:
- 200 g cooked chickpeas
- 40 to 70 g of lemon juice
- 50 g tahini (sesame paste)
- 100 g of extra virgin olive oil
- 2 cloves of garlic
- Cumin, salt, pepper and paprika (or sweet paprika)
- Parsley
Optionally:
- Pita
Preparation:
- Drain the chickpeas and put them in the mixing jug with the lemon juice, the tahini, the olive oil and the peeled garlic. Season with cumin, salt, a pinch of pepper and paprika or sweet paprika.
- Crush all together, speed 8, 5 minutes.
- If you see that it is very thick, you can add a little of the cooking water of the chickpeas.
- If you like it to have a slightly stronger flavor you can add a pinch of hot paprika (not smoked). Rectify salt if necessary.
- Arrange the chickpea puree on a tray, plate, or bowl.
- Garnish with a little paprika and chopped parsley leaves.
- Hummus can be served as is or accompanied by pita. In this case, the pieces of the bread are usually taken and used as if it were a spoon to catch the hummus.
Tips…
- This preparation can also be used to prepare other dishes such as stuffed aubergines or some pita “sandwiches” with lettuce, onion and tomato.
- If you do not have tahini, you can add roasted sesame and substitute olive oil for sesame.
- You can make fun versions of the hummus by adding roasted eggplant, mint, or cooked beets to the recipe.
