Here is my own simple recipe for homemade hummus, a savory dish that is great for dipping pitta bread or raw vegetables. Hummus is incredibly versatile and can be used as a spread as a side dish, or for an aperitivo as well as being a healthy snack for kids after school or even for breakfast.
Ingredients
3 cups chick peas – You can buy the canned ones from any supermarket but for a healthier and tastier option I buy the dried chick peas and cook them (it takes over an hour after soaking for 12 hours though).
Tahini paste (add a few teaspoons at your own taste)
8 teaspoons extra virgin olive oil
1/2 teaspoon minced garlic
6 tablespoons fresh lemon juice
Method
- Place all the ingredients in the bowl of a food processor and blend on high speed until smooth, scraping down the sides of the bowl as needed.
- When it is smooth (at your taste – I love it with bits as well), put the hummus to any plastic container for storage in the fridge or freezer. The hummus will keep, refrigerated, for up to 5 days. If you freeze it, it lasts for 30 days. It is better consumed fresh, but once I make it, I prepare big quantiities and I store it for a few weeks.
Photo credit: AamerJaved via photopin cc
