Chickpeas Hummus

Hummus is a soft dip or spread made of chickpeas of Lebanese origin, but now it is popular throughout the Middle East, fast to prepare and very tasty. It is perfect to serve as an appetizer with pita bread or breadsticks, spread in a grilled meat sandwich or with raw vegetables instead of pinzimonio (olive oil dip with pepper and salt).

 

 

 

Serves 4:

2 cans boiled chickpeas (about 780 gr)s

the juice of half lemon

2 tablespoons tahina (sesame paste, it can be found in organic food stores)

2 teaspoons cumin powder

8 tablespoons evo oil (extra virgin olive oil)

a garlic clove

sweet paprika powder

Drain and rinse the chickpeas, put them into a tall, tight container with oil, lemon juice, tahina, garlic and cumin. With an immersion blender (I used Bamix with multi-purpose blade) blend until soft and creamy pureé. Turn out in a bowl, add an extra of evo oil and sprinkle with a teaspoon of sweet paprika, sifted with a colander.

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