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HUMMUS / CHICKPEA DIP
recipe details
HUMMUS / CHICKPEA DIP
HOW TO MAKE IT
STEP 1
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
STEP 2
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
STEP 3
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
STEP 4
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2-4
INGREDIENTS
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
pinch salt
1 tbsp tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2-4
HOW TO MAKE IT
STEP 1
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
STEP 2
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
STEP 3
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
STEP 4
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
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