Homemade hummus is one of my favourite things to make and it’s the perfect thing to snack on, in my opinion. Enjoy this creamy hummus with some pita or naan bread, but it’s also delicious with fresh veggies. Enjoy!
Ingredients
1 cup sesame seeds
3 tbsp extra virgin olive oil
1 (540 ml) can chickpeas -drain the liquid and rinse
Juice from 1 medium lemon
2 large garlic cloves -finely grated
1/2 tsp paprika
Salt to taste
Freshly chopped parsley
Directions
- Make the tahini using the following method.
- Put the sesame seeds in a medium size pan and heat on medium for 5 minutes. Mix often so the sesame seeds don’t burn. Remove from heat and cool.
- Put the sesame seeds in a small food processor and process until the seeds resemble a crumble.
- Gradually pour in the oil and process until smooth. Scrape down the edges and the bottom to ensure everything gets blended together.
- Put the chickpeas in a pot and add water.
- Bring the water to a boil then reduce the heat to a low boil for 10 minutes.
- Set aside a 1/2 cup of the chickpea water.
- Drain the water and place the chickpeas on paper towels.
- Remove the skin from the chickpeas.
- Put the tahini and the lemon juice in a food processor and process until smooth.
- Add in half the chickpeas and some of the chickpea water. Process until the chickpeas are roughly chopped.
- Add in the remaining chickpeas, garlic, paprika, salt, and some of the chickpea water. Purée.
- Gradually add in the remaining chickpea water and purée until smooth.
- Place the hummus in a bowl and cover.
- Place in the fridge to chill.
- When serving, drizzle on some olive oil and garnish with some paprika and parsley.
- Enjoy with pita, naan bread, or fresh veggies.
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