Hummus is a Middle Eastern speciality. You either love it or hate it.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
REALLY SIMPLE HUMMUS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INGREDIENTS
2 cups Chick peas (garbanzo beans, one large can)
3 tbsp Sesame tahini (ground-up sesame paste)
4 large Garlic cloves, crushed
2 tbsp Olive oil
2 tsp Cumin seeds
2 tsp Cumin powder
2 tsp Sumac powder (optional, any Middle-Eastern store will have it)
1/2 tsp Red chilli powder
Salt to taste
Black pepper (fresh crushed, to taste)
1 tbsp lemon juice

PREPARATION

Soak the chick peas overnight. Then in a pan of water with 1 tbsp salt till soft.
Drain, rinse and mash them. A blender may be used but is supposed to “choke” with the chick pea flesh and a food processor may not get it creamy enough.

Add all of the other ingredients.

If the paste looks too dry, add some water. You shouldn’t have to add more than 1-2 tbsp to reach the consistency of peanut butter… easily spreadable. Mash away and make the sure the ingredients are evenly mixed.

Serve with crackers, pretzels, raw veggies, over bread…

No related posts.