Even though one can buy hummus in almost every supermarket now, I still prefer the taste of homemade one. Plus, I can make sure that the hummus will turn out extra creamy, by removing the skins of the chickpeas beforehand. Here I serve it with a salad out of cucumber, tomato, feta and plain yogurt. If you like you can also season the hummus with some lemon juice.
Recipe – Hummus
Amount: 4 portions
Prep time: 10 minutes
230 g cooked chickpeas
20 g olive oil
20 g tahini (sesame paste)
1 Tsp cumin
1/2 – 1 Tsp salt
50 – 100 ml water
If you feel like adding an extra step: remove the loose skins from the cooked chickpeas.
Add 230 g cooked chickpeas, 20 g olive oil, 20 g tahini, 1 Tsp cumin, 1/2 Tsp salt and 50 ml water to a mixer and start pureeing.
If the consistency seems to dry slowly add more water. Also adjust salt to your liking.
Mix at least 3 minutes for a fluffy consistency.
Keeps up to 5 days in the fridge.