Homemade Chickpea Hummus: creamy, simple, and with a personal touch
Hummus is a chickpea-based cream typical of Middle Eastern cuisine, perfect to serve as an appetizer, to accompany raw vegetables, pita bread, or croutons.
I propose my version, which is quick to prepare, healthy, and with a little personal twist: instead of coriander, I use fresh parsley, which I always have at home and gives a fresh and aromatic flavor to the recipe.
Shall we see how to prepare it?
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 1 1/4 cups cooked chickpeas
- 1/4 cup lemon juice
- 3 1/2 tbsps olive oil
- 1 clove garlic
- to taste salt
- 1/4 cup tahini
- to taste paprika
- 1 bunch parsley
Steps
If you use dried chickpeas, soak them for at least 12 hours, then boil them until soft. Otherwise, use well-drained and rinsed canned chickpeas.
Place the chickpeas, tahini, lemon juice, garlic, parsley bunch, olive oil, and a pinch of salt into the mixer bowl.
Blend everything until you get a smooth and homogeneous cream. If the hummus seems too thick, add a little water at a time until the right consistency.
Pour the hummus into a bowl, sprinkle with sweet paprika (or spicy if you prefer) and sesame seeds.
If you want, also add a drizzle of raw oil.
The hummus is ready to enjoy.
You can keep the hummus in the refrigerator for 3-4 days, well sealed in an airtight container.
You can also freeze it to have it ready when needed.
