27 April 2012



250 g canned chickpeas
juice of 1/2 lemon
1-2 crushed garlic cloves
4 tbsp liquid from can of chickpeas
2 tbsp tahini (sesame seed paste)
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tbsp sesame seeds


drain and rinse the chickpeas. set aside liquid from the can.
combine the chickpeas and remaining ingredients in a food processor. add liquid from chickpeas and blend until thoroughly mixed and smooth.
add more lemon juice, garlic, cumin or salt to taste.

place in a serving bowl, pour a small amount of olive oil over the top and sprinkle with paprika. serve with a warmed pita bread.


hummus can be refrigerated for up to 3 days. add some olive oil if it appears to be too dry.

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