Monday, 18 May 2015

Hummus


Spring has arrived, the warmer wheather is trying to stay in here, with some showers just during the holidays, to prevent us from having a beach holidays. But as wheater is getting warmer and nicer, I love meeting friends over dinner or lunch, and have informal, finger food just to spend a few hours, share the latest news, and have some fun. For doing so, there are little dipping foods which can beat hummus.

Hummus is not only tasty and delicious, but also an absolutely easy and delicious way of having good for you food without even noticing it. Chickpeas are fantastic, yet, not always easy to eat all the time. Here you have a fantastic recipe for your next meeting with friends. If you use precooked chickpeas, it is ready in minutes, but if you prefer, you can prepare it the day before. Simply, put a couple of oil spoons on top of it to prevent the upper layer to dry. Serve with tortilla chips, o even better, with some pita bread. Simply delicious!

Hummus

Ingredients

500 grams cooked chickpeas (you can make it yourself, or, if using them from a can, well rinsed until the water runs without a single bubble)
3 tablespoons sesame (or olive if you prefer) oil
3 cloves of garlic
Lemon juice (1 or 2, to taste)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt

Directions
Put the chickpeas in a pan with the garlic, a pinch of salt and half a liter of water. Cook for 5 minutes. Drain and keep the cooking water.
Put in the blender cup chickpeas and garlic, and add the lemon juice and the oil,  and mix. Add spices and mix well again. Adjust if necessary by adding water (tablespoon to tablespoon), adjust salt, and serve with pita bread or tortilla chips.


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