The chickpea hummus is a typical preparation from the Middle East where it is used as a spread to accompany bread or to dip raw vegetables.
The main ingredient for preparing hummus, besides obviously chickpeas, is tahini, a sesame seed paste that you can easily find in ethnic product stores or well-stocked supermarkets.
Into a mixer, add the peeled garlic clove with its core removed, lemon juice, oil, salt and spices to season.
If you use pre-cooked chickpeas, preparing chickpea hummus will only take five minutes of your time.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups canned chickpeas (drained)
- 1/4 cup tahini
- 1 clove garlic
- 3 1/2 tbsp lemon juice
- 1/4 cup extra virgin olive oil (+ more for the top)
- to taste fine salt
- to taste black pepper (ground)
- to taste sweet paprika
- to taste chopped parsley (fresh)
- to taste sesame seeds
Tools
- 1 Food Processor
- 1 Citrus Juicer
- 1 Knife
- 1 Bowl
- 1 Spoon
Steps
To prepare chickpea hummus, you can use either dry chickpeas that need to be soaked the night before and then cooked, or, as I did, use canned pre-cooked chickpeas.
If using canned chickpeas, drain them from their brine, rinse them, and place them in a food processor. Then add the tahini and lemon juice.
Continue by adding the oil, a peeled garlic clove with its core removed, salt, and pepper.
Turn on the mixer at maximum power and blend everything.
If necessary, to make the chickpea hummus smoother, add a splash of water (a little at a time).
When the cream is nice and smooth, transfer it to a bowl and with a spoon, form concentric grooves to hold the surface seasoning.
At this point, season with a bit of sweet paprika and fresh chopped parsley.
