Easy Hummus Recipe –authentically Mediterranean and a great source of protein!
Hummus – sometimes spelled humous, or houmous – is a dip or spread made from cooked chickpeas and tahina (tahini). I use tinned chickpeas (AKA garbanzo beans) – because as I always say…. I like simple and
Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber and the tahina consists mostly of sesame seeds, which are an excellent source of magnesium, manganese, copper, and calcium vitamins B1 and E.
And it tastes gooood.
Hummus is traditionally served together with tahina, garnished with a good dollop of olive oil and a sprinkling of finely diced parsley. To be really authentic, hummus should be eaten with fresh pita bread - tear off bits of pita and scoop up the hummus and pop it all into your mouth. Hummus is also yummy packed into the pocket of the pita bread (or as a sandwich filling.
1 tin chickpeas (garbanzo beans)
Juice of 1/2 lemon
2 cloves garlic
1/4 cup Tahina
Salt (abt. 1/2 tsp, but taste-test it before adding)
2-3 tbsp. olive oil for drizzling
Drain the chickpeas, setting aside 1/2 cup of the liquid. Place the chickpeas, garlic and lemon juice in the food processor bowl and process for about 30 seconds. Add the liquid from the chickpeas a bit at a time – start with about 14 cup liquid and process. You are looking for the consistency of wet cement – not runny but rather smooth and thick – it should be "dippable" .
To serve hummus, spread the dip on a serving dish or individual side plates. Smooth it out on the plate and place 2-3 tablespoons of tahina in the middle. Drizzle olive oil over the top and sprinkle paprika.
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