Hummus is one of the more popular spreads that the middle east has spread to the world. It has an excellent texture that can be added to many dishes. There are many ways to make hummus, but I always make sure that I add tahini in mine. Tahini might not be the most common ingredient but you can usually get it in well-equipped grocery shops. Tahini is basically a mash of sesame seeds and has a kind of dry texture to it and it definitely adds to the texture of your hummus. Hummus can be used on many occasions, for example as a dip for vegetables as an entrèe, or just as spread on a piece of bread. If you make more than you can eat it will usually keep in your fridge for 5 days provided that you keep it in an air tight container.
- 200 g can of chickpeas
- 1 tbsp tahini
- 1 garlic clove
- 1/2 tsp crushed sea salt
- 3 tbsp olive oil
- Juice of a quarter lemon
- Paprika powder
- Wash the canned chickpeas and add them to a blender.
- Peel the garlic and add the remaining ingredients to the blender.
- Mix it until you have the texture you like, I like small pieces of chickpeas left in mine so I don't let the run for too long.
- Add it all to your favorite bowl and form a shallow crater in the middle.
- Pour some olive oil into the crater and sprinkle the paprika powder on top.