Homemade hummus is a wonderful thing. I cook the chickpeas in a pressure cooker so they get nice and soft, and that makes the hummus so much more creamier than when using canned beans.
Tahini paste adds a unique flavour and texture. Sometimes i make extra and drizzle it over the hummus, it’s delicious.
For garnishes i drizzle olive oil over, sprinkle paprika, sesame seeds, dukkah, za’atar, whatever inspire me that day.
HummusCourse: Appetizers, dips and spreadsCuisine: Middle easternDifficulty: Easy
2 cups chickpeas
1/3 cup tahini paste
Juice of 1/2 a lemon
1 garlic clove
1 teaspoon coarse salt, more as needed
1/2 cup water, more as needed
Olive oil, paprika, za’atar, dukkah,
Chickpeas, parsley or cilantro
- Place chickpeas in the blender.
- Add tahini paste, lemon juice, salt and garlic.
- Add the water and begin blending, adding as much water as needed to create a smooth paste. The Vitamix works miracles with this texture.
- Remove from the blender into a bowl, taste and adjust the seasoning, adding more lemon juice and salt as needed.
- Spoon the hummus onto a plate and swirl it around with the back of the spoon creating a ridge on the outside to contain the oil.
- Drizzle the center with olive oil, sprinkle paprika, spoon za’atar and dukkah over and garnish with a few chickpeas and chopped cilantro or parsley.
- Serve with good bread or pita bread.