Hummus
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Hummus

This is a simple hummus recipe that can be easily modified to make a variety of different flavors. Basil, peppers, or sun-dried tomatoes should all work well with this recipeIf using canned chickpeas, use 3 cups or 400 grams.

Trey

Ingredients

8-serving
  1. 1 Cup chickpeas , dried
  2. 6 Cloves Garlic
  3. 2 Tablespoons lemon juice
  4. 1/4 Cup tahini
  5. 1/4 Cup olive oil
  6. 1 Teaspoon paprika
  7. 1 Teaspoon salt
  8. 1 Teaspoon cumin
  9. 1/2 Teaspoon chilli oil
  10. 1/4 Cup water

Method

45 mins
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    Soak 1 cup dried chickpeas in 4 cups of water for 8 hours.

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    Drain the water off of the chickpeas. Pour 4 cups of fresh water in a pot and bring it to a boil. Add the chickpeas, cover the pot, and simmer on low heat for 30 minutes to 2 hours in order to soften the beans.

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    While the chickpeas are cooking, roast the garlic cloves. To roast a clove of garlic, stab the garlic with the tine of a metal fork or tongs, hold it over an open flame (a gas stove burner will do), and turn it frequently until it changes color slightly and softens.

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    Mince the roasted garlic.

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    Mix the following into a bowl: tahini, lemon juice, olive oil, paprika, salt, and garlic cloves.

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    Once the chickpeas have softened, mash them in a bowl with a spoon or potato masher or puree them in a food processor.

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    Mix the chickpeas with the rest of the ingredients.

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    Add water until hummus has desired consistency (I use about 1/4 cup water).

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