Hummus is more of an idea than a recipe. The one I’ll tell you about today is my favorite, but there are lots of other versions. This easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with bread sticks or pitta.
It might look beige and boring in the bowl, but this blend creates a dip that is so much more. And once you’ve tried it, you’ll never use the store bought stuff again.This is because making it yourself is so easy and will be far tastier than just about anything from the deli section.
Less than 30 mins
Less than 10 mins
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
100ml/3½fl oz tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread
- Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
- Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Do you already have a favorite hummus recipe? What do you put in yours?
You can also check out Le Chef’s Hamper on our online store. Click here.
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