Hummus comes in many different variations across the countries from East to West and might include spices such as cumin, coriander seeds, paprika, dried chilli flakes or sumac. You might also come across houmous blended with red pepper, sun-dried tomatoes, and even caramelised-onion houmous in some supermarkets in Europe. Here I am giving you the basic version of it.
- 400 g. boiled chickpeas
- 4 teaspoon tahini
- 2 garlic cloves, crushed
- 1 teaspoon crushed sea salt
- 6 tablespoon quality extra virgin olive oil (plus extra for drizzling)
- 3½ tablespoon freshly squeezed lemon juice
- paprika (optional)
- coriander or parsley leaves (optional)
- Rinse the chickpeas in cold water and tip into the food processor.
- Add the tahini, crushed garlic, salt, lemon juice and a few tablespoons of water. Turn on the food processor and slowly pour in the oil while it runs.
- When the mixture is fully combined and smooth, tip it into a serving dish.
- Drizzle with some more extra virgin olive oil.