Hummus: for breakfast, for lunch, as a snack or for dinner. Here we make it every week and we are happy to share our recipe with you!
- 1 1/4 cups cooked chickpeas (1/2 - 3/4 raw chickpeas)
- 1/4 cups olive oil
- 2 tbsp tahini (sesame paste)
- 1 lemon, the juice
- 1/2 tbsp paprika
- salt, to taste
- 1 or 2 garlic cloves (optional)
- 1 tsp ground cumin (optional)
- Olive oil, sesame seeds and paprika to decorate
Mix all the ingredients and blend with a hand blender or food processor, until you get a creamy or more rustic puree, depending on the desired texture.
To plate, add the hummus to a bowl, pour some olive oil, sesame or sesame seeds, paprika or cumin… as you prefer!
You could also chop some carrots, celery or bell pepper in sticks and serve along some chopped bread too.
Measurements are in cups, tablespoons (tbsp) and teaspoons (tsp). If you don´t have a measuring cup you could use any other cup you have at home and, if you’d like to be very accurate and thorough with proportions, you could also use this cup-to-gram converter.