Hummus, who does not love Hummus? The oriental speciality made from chickpeas, tahini (sesame paste), olive oil and lemon juice.
It is mostly eaten in Lebanon, Syria and Isreal. Often as a starter, always with bread. Hummus fits in just wonderful on any buffet. It is very tasty with falafel, fried or baked vegetables and other dishes.
All hummus recipes vary a bit. I add a bit of paprika and parsley to mine.
Ingredients for about 300 ml Hummus:
250 g chick peas (can, glass or pre-cooked), rinsed
10 tbsp olive oil
3 tbsp tahini (sesame paste)
juice of 1 lemon
2 cloves of garlic, roughly cut
1 tsp paprika
1 pinch of cumin
1 tsp salt
2 tbsp parsley, chopped
optional: parsley and olive oil for garnish.
Use a blender to mix all ingredients, except for the parsley, to a smooth purée. The Hummus should not contain any chickpea pieces any more and it should be soft and creamy.
Stir in the parsley.
Serve in a nice bowl and garnish with olive oil and parsley. If you like, you can also sprinkle some roasted sesame or sumak on top of it.
The hummus stays fresh in the fridge for a few days, when kept in an airtight container.
– Replace some of the olive oil with chilli oil and add some chilli flakes to make a hot and spicy chilli hummus. Or you can mix the hummus with small dried tomato pieces. It is also very tasty with freshly chopped mint leaves.
– Keep the can water from the chick pea can and use it as Aquafaba. You can use it as egg whites for vegan meringues, pavlovas, mousse au chocolat or as the meringue topping on lemon meringue pies.