For a CHL recommended hummus you will need:
- 420g tinned chickpeas, rinse 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 a blender, process them till puree consistency, then add garlic with 1/2 cup of olive oil, lemon juice, cumin, ¾ teaspoon salt. Stir until it will turn to smooth and creamy. A useful tip is to add from 1 till 2 tablespoons of water. This is necessary to achieve the desired consistence.
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
Making tahini at home is easy and cheaper than buying it from the store. However we if you decided so, we recommend looking for these sesame seeds in wholesale shops or Asian or Middle Eastern markets for a best deals. These international stores are pretty much in every big 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 Toast over high heat rather than medium-low heat. Keep an eye on it: stir constantly until seeds fragrant, not brown anymore. It should take approx. 3-5min. Let them cool down.
- Make tahini: Add the seeds in a wide bowl of a food processor and process for 1 min. Add 3 tablespoons of the oil, and process for 2 to 3 minutes more, but keep checking regularly. The consistency should be smooth et pourable. Keep on processing for about a min and add 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 paprika before serving.
Cyprus healthy living tips: Hummus can be made 3 days in advance. Cover well and keep in the refregirator.
You can store the tahini in refrigerator. Don’t be scares if it turnis into a peanut butter-looking consistence. It is normal, just stir the tahini before consuming. You can keep the tahini for about a month.