If I would talk about hummus 5 years ago, many would not know what I was talking about. Nowadays you can get it everywhere, and this sensational multifunctional little dish deserves that … as a dip, on a cracker with tomato, but also in dressings instead of mayonnaise for instance. You can get it in the supermarket in many tastes, but making it yourself is always better. You can keep it in the fridge for a week or so.
500 gram cooked chickpeas from a can or jar, keep 6 table spons of the liquid for later use
3 lemons (juice)
3 table spoons tahina/ sesame paste
2 cloves garlic
splash olive oil
salt and pepper
some ground cumin, za’atar, paprika powder for decoration
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