The most popular Middle Eastern dip ever!
INGREDIENTS
425g cooked garbanzo beans (= 15 OZ canned garbanzo beans)
2 garlic cloves (or just one, depending on how "garlicky" you like it)
1 lemon juice
3 tbsp tahini (sesame paste)
1/2 cup spring water
Salt to taste
Salt to taste
Extra virgin olive oil
Ground paprika
Ground cumin
Ground coriander
Ground sumac
1 ripe tomato (optional)
Fresh coriander leaves (optional)
Ground paprika
Ground cumin
Ground coriander
Ground sumac
1 ripe tomato (optional)
Fresh coriander leaves (optional)
PREPARATION
Wash the garbanzo beans with cold water, rinse and place them in a food processor (or blender).
Peel and chop the garlic cloves and add.
Add lemon juice, tahini, water and salt.
Blend it until smooth.
Peel and chop the garlic cloves and add.
Add lemon juice, tahini, water and salt.
Blend it until smooth.
Place the puree in plate and spread it out with a spoon.
Garnishing: pour some extra virgin olive oil and sprinkle some spices on top.
You can decorate the hummus with the spices and it will look very pretty
(but as you can see, I was VERY hungry when I made it and took the photo, so I just threw everything on top of it!)
It's really good if you chop a tomato into small cubes for garnishing, as well as some fresh cilantro leaves.
You can also squeeze more lemon juice if you prefer it more lemony.
Garnishing: pour some extra virgin olive oil and sprinkle some spices on top.
You can decorate the hummus with the spices and it will look very pretty
(but as you can see, I was VERY hungry when I made it and took the photo, so I just threw everything on top of it!)
It's really good if you chop a tomato into small cubes for garnishing, as well as some fresh cilantro leaves.
You can also squeeze more lemon juice if you prefer it more lemony.
Serve with warm pita bread (or corn tortillas or chips for GLUTEN-FREE) for dipping.
You can keep this in the fridge in a proper container for 3-4 days.
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