For a CHL recommended hummus you will need:
- 420g can chickpeas, rinsed them
- 1 clove garlic
- 1⁄4 cup olive oil, plus more for serving
- 1 teaspoon ground cumin
- Hosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame seed paste; optional)
- ¼ teaspoon paprika
A) Put canned chickpeas into blender, absorb them till puree consistency, then add garlic with 1/24 cup of olive oil, lemon juice, cumin, ¾ teaspoon salt. Stir until it will turn to smooth and creamy. A useful tip to add from 1 till 2 tablespoons of water. This is necessary to achieve a desired taste.
What is Tahini?
Tahini sesame seed is pretty genius by itself. We love it, because it can easily be sed about everything, from hummus to chicken salad.
PREP 10mins COOK 5mins TOTAL 15min length
To prepare tahini at home is easy and cheaper than buying from the store. However we if you decided so, we recommend looking for these sesame seeds in bulk bins or Asian or Middle Eastern markets for a best deals. These international stores are pretty much in every bigger city.
We will need:
1 cup sesame seeds
3-4 tablespoons neutral flavored oil such as grape canola or simply light olive oil.
Pinch of salt
Toast sesame seeds:
Put dry seeds in a saucepan, toast it in a higher than medium-low heat, don’t’ forget stir constantly until seeds fragrant, not brown anymore. It will ltake approx. 3-5min. Put them to cool down.
Add seeds to a wide bowl of a food processor and process for a 1 min. Add 3 tablespoons of the oil for 2-3 min more with stops. Consistency should be not gritty, most important pourable. Keep on processing for about a min and adding an extra tablespoon of oil. Add salt and mix it with the rest.
- B) Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
CY healthy living tips: Hummus can be made 3 days ahead. Cover and chill.
You store tahini in refrigerator. Don’t be scared if its turning into peanut butter look. Its natural, all you need to do its stir before using. Its valid around month.