Hello Hummus!

Posted on: April 22, 2013

now we're making hummus!
Done! Hummus and (Non-GMO) Corn Tortillas.

We finally got to make hummus again! *happy dance* I love this spread. It goes well as a filling for corn tortilla wraps or dip for chips or sliced veggies. By definition, hummus is ‘a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East.’ (web) It’s really tasty! Andrew and I decided to add some cayenne pepper to it and it made it even more flavorful. I love how it’s a healthy addition to a meal and very simple to prepare. Below is our own “twist” to it. (We like it lemon-y, garlicky, and a bit spicy)

2 cups soaked chickpeas
2 lemons (juiced and deseeded)
1/2 bulb of a garlic
3 tbsp tahini paste
1/4 tsp himalayan salt
2-3 tsp cumin
1/2 tsp cayenne powder
200ml olive oil
salt and pepper to taste
a dash of paprika (garnish)

a. Drain the chickpeas using a colander and then place all of it in a food processor.
b. Once it is semi-mashed, mix in the lemon juice, tahini paste, garlic, olive oil, himalayan salt, cumin and cayenne powder.
c. Blend until creamy and well-mixed. Add salt and pepper as needed (depending on your preference).
d. Transfer the mixture to a serving bowl. Pour olive oil over the top and sprinkle it with some paprika or some pepper as garnish. Serve and enjoy!



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