HOMEMADE HUMMUS
Ingredients:
- 400 g Chickpeas
- 60 ml Fresh lemon juice or juice from 1 large lemon
- 60 ml Tahini, well-stirred
- 1 Small garlic clove, minced
- 30 ml Extra-virgin olive oil
- Salt to taste
- 30-45 ml Water
- Dash Paprika or Sumac, ground
- Makes approximately 240-360ml
Method:
- Drain and rinse the chickpeas under cold water. Remove any loose skins from the chickpeas if you prefer a smoother hummus.
- In a food processor or blender, combine the chickpeas, lemon juice, tahini, minced garlic, and olive oil. Blend until the mixture is smooth and creamy, scraping down the sides of the Consol Glass San Marino Mixing Bowl 1000ml (1L) as needed.
- Add salt to taste and blend again to combine.
- While the food processor or blender is running, add water, 1 tablespoon at a time, until the hummus reaches your desired consistency. The hummus should be creamy and smooth, but not runny.
- Taste and adjust the seasoning as needed.
- Transfer the hummus to Consol Glass Dip Jar 200ml and sprinkle with a dash of ground paprika or sumac.
- Enjoy your delicious snack immediately or keep it refrigerated and sealed for later. Your Consol Glass Dip Jar 200ml dip jar will keep it fresher for longer!
