Hummus is a puree based on chickpeas and tahini (sesame seed paste) that is eaten as a dip with pita bread. Hummus is part of Lebanese and Israeli cuisine, but popular throughout the Middle East and North Africa. It is also a popular spread in Europe and you can find all kinds of variants in the supermarket, but homemade is still the best. Here we make the classic hummus, inspired by the recipe of Yotam Ottolenghi.
2 tins of chickpeas
200 grams of light tahini paste
4 tbsp lemon juice
4 cloves of garlic
1 dl ice cold water
½ tsp salt
Paprika or chili powder
For this recipe, you need a food processor or a good blender.
Rinse the chickpeas under running water and drain the chickpeas. Grind the chickpeas to a puree in a food processor and then add the tahini, lemon juice, garlic and salt to a smooth puree.
Finally, add the ice-cold water little by little during the grinding until a creamy puree is formed after a few minutes. Spoon the hummus into a bowl and cover. Let it rest for half an hour to an hour.
Sprinkle with olive oil and paprika and/or chili powder before serving. Serve with pita bread!