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Home Homemade hummus

Homemade hummus

Recipes

Recently I felt like making hummus myself. I always love it on a cracker or as a dip with carrot, cucumber or celery. I usually buy it, but since it’s so easy to make I figured it was time to do it myself.

The red chili gives this hummus a little more kick than the regular version, which I really like. If you’re not into spicy food you can of course leave the chili out =)

Recipe

Homemade hummus

With a can of chickpeas, fresh herbs and a scoop of tahini you can quickly make a smooth, flavorful hummus. Perfect as a dip or spread for bread and vegetables.

Course	Side dish
Kitchen	Middle Eastern
Servings	3

Preparation time

Preparation time	10 min
Total	10 min

Equipment

Stick blender with chopper attachment or food processor

Ingredients

Half a can of chickpeas
3 cloves garlic
1/2 red chili pepper
juice of 1/2 lime
1 tsp ground cumin
2 tsp paprika powder
a handful of fresh parsley
1 tbsp tahini (sesame paste)
olive oil

Homemade hummus

1. Drain the chickpeas. Peel the garlic and remove the seeds from the chili. Put the chickpeas together with the garlic, chili, herbs and tahini in the chopper or food processor and blend until you have a nice smooth, velvety mixture. Sprinkle a little paprika powder on top before serving.

2. Tip: use the olive oil to preserve the hummus. Pour a layer over it so the entire surface is covered and store it covered (for example with cling film) in a container in the fridge. This way it will keep for at least a week!

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Serve the hummus in a nice bowl, drizzle with a little olive oil and sprinkle with extra paprika powder. Delicious with pita bread, crackers or fresh vegetable sticks.

Store any leftover hummus in a covered container in the fridge. Pouring a layer of olive oil over the surface helps keep the hummus fresh and tasty for up to a week.

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