Hummus
Hummus is a creamy Middle Eastern dip made by blending chickpeas, tahini, lemon juice, and spices like cumin and paprika. Smooth and flavourful, it’s perfect as a dip, spread, or appetiser!
Equipment
- Medium saucepan (for cooking chickpeas)
- Blender or food processor (for blending hummus)
- Knife and cutting board
- Mixing bowl (optional)
- Spatula or spoon
Ingredients
- 250 g Chickpeas dry, soaked and cooked
- 2-3 tbsp Lemon juice adjust to taste
- 2 tbsp Tahini sesame paste
- 1/2 tbsp Paprika
- 1/2 tbsp Cumin seeds ground
- To taste Salt added after cooking
- 1 tbsp Olive oil for topping
Instructions
Prepare the Chickpeas
- Soak the chickpeas overnight in water. Drain and rinse before cooking.
- Cook the chickpeas in a saucepan with fresh water (no salt) for 1–1.5 hours, or until soft. Drain, reserving some of the cooking liquid.
Blend Ingredients
- Add the cooked chickpeas, lemon juice, tahini, paprika, cumin, and a pinch of salt to a blender or food processor.
- Blend until smooth and creamy, adding the reserved cooking liquid a little at a time to achieve the desired consistency.
Final Touches
- Transfer the hummus to a serving dish.
- Drizzle with olive oil and sprinkle with additional paprika or cumin for garnish.
Notes
- Smooth Texture Tip: Peel the chickpeas for an ultra-creamy hummus, though this step is optional.
- Customise Flavours: Adjust spices and lemon juice to your preference. Add garlic or roasted red peppers for variety.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Serving Suggestions: Pair with pita bread, fresh vegetables, or as a spread for sandwiches.
