HUMMUS

We all know it, we all like it, it’s a crowd pleaser and it couldn’t be easier to make. My preferred version of hummus is the Israeli one, which uses more tahini than oil to obtain that rich, fatty creaminess characteristic to this dip.

INGREDIENTS (3-4 servings)

• 250 grams well cooked chickpeas (the equivalent of one 400 g can of chickpeas)
  • the canned chickpeas won’t give as smooth of a hummus as the freshly cooked chickpeas, but they will still work just fine!
• 1/3 cup tahini
• 5 tablespoons olive oil
  • plus more olive oil for drizzling on top
• 1-2 garlic cloves
• juice of 1/2 lemon (more or less depending on personal preference)
• a pinch of salt, about 1/2 teaspoon to 1 teaspoon

INSTRUCTIONS

Step 1

Drain the chickpeas and rinse them.

Step 2

Add all the ingredients to a blender or food processor and blend for 3-5 minutes, or until smooth. Add more oil or water if your processor has a hard time in the beginning.

Step 3

Spread the hummus onto a plate or platter creating some swirls in it with a spoon. Drizzle more olive oil on top, sprinkle some more salt or various spices like za’atar, sumac, paprika or even more tahini.

Another cool way to serve hummus is to turn it into a hamshuka, by topping it with a hearty meaty sauce, find the recipe here.

Serve with a fresh platter of crutidés, crostini or homemade pita bread, recipe available here.