Hummus is an Oriental dish made from cooked chickpeas. I like using it as a dip for veggies like carrots, bell peppers and celery or sometimes I eat it spread on a piece of toasted bread.
- 100 g of dried chickpeas or about 250 g of cooked one
- 2 tsp of tahini
- 5 tbsp of extra-virgin olive oil
- juice of 1 lemon
- 5 tbsp of chickpea water
- dash of ground paprika
- dash of oriental spice mix (it usually contains cumin, coriander, cloves, nutmeg, cinnamon and cardamom)
- salt and pepper to taste
- optional: 1 clove of garlic
If you are using dried chickpeas, soak them in lots of water overnight, pour that water away and add new one. Bring the water to a boil, reduce to a slow simmer and cook for about an hour or even longer until the chickpeas are tender. Add more hot water while cooking if necessary.
Drain the chickpeas but keep the water. Put the drained beans into a blender and add all other ingredients as well. I suggest adding only a half of lemon juice in the start and add more later if you want your hummus to be more sour.
Blend everything together and add more spices if needed or a bit more of chickpea water to make the hummus runnier – it depends on how you like it and whether you are making a dip or a spread.