Ingredients
Hummus:
- 2 cans 400g x2 chickpeas
- ½ cup tahini
- ¼ cup olive oil
- 3 garlic cloves peeled
- 1 teaspoon ground cumin cumin powder
- Juice of 1 lemon
- Salt to taste
Garnish:
- 2 tablespoons olive oil
- Sumac ground cumin or paprika
- Finely chopped parsley
- Cooked chickpeas
To serve:
- Pita chips
- Vegetables cucumbers, carrots, bell peppers
Instructions
- Drain chickpeas. Reserve the liquid (aquafaba).
- Place chickpeas in a bowl. Cover with water. Using the palm of your hands, gently rub the chickpeas to remove skin. Rinse. Set aside.
- Place chickpeas and 2 tablespoons aquafaba in a food processor. Process to a coarse paste.
- To this, add tahini, olive oil, cumin, garlic and lemon juice. Process until smooth. Season with salt.
- Transfer hummus to a serving bowl.
- Using the back of a spoon, make a small dip in the hummus.
- Garnish with olive oil, parsley, chickpeas and your favorite spice.
- Serve with pita chips and vegetables.
Video
Notes
- Extra virgin olive oil is preferred in this recipe
- Replace aquafaba with ice cubes or ice water if you like
- To make hummus from dried chickpeas, cook it separately, remove skin and grind with ice cubes or ice water
- To make pita chips, brush pitas with lightly with oil, cut into small pieces and bake until crisp
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 23g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Sodium: 200mg | Fiber: 5g | Sugar: 3g