| Hummus |
Recipe Type: Vegan
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Hummus, made from chickpeas, is served as an appetiser, side dish or main course in Israel and across the Middle East. It’s not uncommon to order a full plate of hummus topped with olive oil, some whole chickpeas and a scattering of spices and then mop this up with warm pita bread. Shops sell a variety of hummus spreads (with pine nuts, with olive oil and paprika, with za’atar, with tahina, etc.). Hummus is also served along with salad and falafel inside pita bread.
Ingredients
- 1 tin (approx. 240 g drained) chickpeas
- Juice of ½ lemon
- 1 clove garlic
- 1 tablespoon tahini (sesame seed paste)
- 100 ml water
- Salt, to taste
- 1 teaspoon paprika or za’atar (optional, as garnish)
- 1 tablespoon olive oil (optional, as garnish)
- Few sprigs of parsley (optional, as garnish)
Instructions
- Drain the chickpeas and rinse. Set aside a few whole chickpeas to add to the hummus at the end.
- Squeeze the lemon, combine the chickpeas, lemon juice, garlic, salt, water and tahini. Blend them together with a hand blender to form a creamy purée.
- Place in a bowl or on a plate and drizzle olive oil on the mixture or in a small “well” in the middle. Throw in the whole chickpeas you set aside earlier and garnish with paprika or, if you can get it, za’atar. You may also wish to add a few sprigs of parsley.
- Serve the hummus with warm pita bread, or with falafel and salad inside pita bread.
