Middle Eastern Chickpea Hummus
3Min
4Servings
245Cal
EasyLevel
VegetarianVeganGluten freeKid friendlySpicy 1/5veganvegetariangluten-free
#hummus#dip#vegetarian#quick
Equipment
blender
colander
bowl
plate
Ingredients
Ingredients
chickpeas (cooked, drained)
400 g
tahini
60 g
olive oil
45 ml
lemon (juiced)
1 piece
garlic (minced)
2 clove
cumin (ground)
5 g
salt
3 g
paprika
2 g
Instructions
1
Prepare chickpeas
Drain and rinse the chickpeas thoroughly.
2
Blend ingredients
Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin and salt to a blender and process until smooth and creamy.
3 min
3
Adjust consistency
If the hummus is too thick, add a tablespoon of cold water and blend again until desired creaminess is reached.
4
Serve
Transfer to a serving bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread or fresh vegetables.
Original recipe
Storage
Fridge: 5 days
Freezer: 30 days
Reheat: Serve cold or at room temperature
Store in an airtight container. Add a thin layer of olive oil on top to prevent drying
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