Hummus

0 from 0 votes
Recipe by Damaris Beems Course: Sides, Mezze, DipCuisine: Lebanese, Arabic
Servings

10

Preparation

5

minutes
Cooking time

10

minutes
Total time

15

minutes

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.

Ingredients

  • 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

Directions

  • Bring all the ingredients together in a food processor. It has to become a nice creamy substance. You can taste if it turns out too sour or too thick. You can add the liquid that you kept from the pot or can now if that’s what the hummus needs.    
  • Bring the hummus in a nice bowl and decorate it with the herbs, like on the picture

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *