Recipe of one bowl of hummus
great as a dip or a side to the main dish. It does well in the fridge for about
3-4 days. Add some olive oil on top and serve as a good dip.
- 500 g Cooked chickpeas
- 4 tbps Tahini (sesame paste)
- 1 Garlic clove
- 1-2 Lemon
- 0.5-1 dl water depending on how loose you want your hummus
- Add tahini,salt, lemon juice and pressed garlic to a food processor or use a stick mixer.
Mix for about 1 min until the tahinine becomes a solid and white mass. Don't
skip this step, when you mix tahinin it gets a mild and good taste and it gives
you an extra creamy hummus.
After mixing for about 1 min the Tahinin gets solid in the texture, dilute with a little water and mix it a little bit. When it feels creamy, you add the
chickpeas. Mix for about 2-3 minutes, open up the food processor lid and scrape
down the edges periodically. Taste the hummus and optionally add more salt,
lemon or garlic. If you like cumin, you can add a pinch.
When the chickpeas are completely finely divided, you slowly dilute the hummus with
water, at the same time as the mixer is running. Continue mixing until the chickpeas
are completely smooth and creamy. The hummus should not be dry or too loose in
texture. Serve the humus directly or cover well and store in the refrigerator
- It does well in the fridge for about 3-4 days. Add some olive oil on top and serve as a