Growing up we always had a lot of hummus in our house, and now that I have my own home this is something that still holds a strong place in our refrigerator.
To be honest, I LOVE hummus… the real middle eastern kind, but I’m not a fan of store bought at all! It just tastes so much better when you make it yourself
Don’t be put off by thinking that hummus is one of those difficult, time consuming, things to make – in fact, its the opposite. I have perfected my recipe – its garlicky, lemony and topped with the perfect amount of cilantro and parsley, and it only takes 30 minutes from start to finish. Let me know what you think!
You will need
- 1 can of chickpeas, you can also use dried chickpeas and boil them.
- 1 cup tahini paste
- 6 tablespoons fresh lemon juice
- 5 large garlic cloves crushed.
- 4 tablespoons plus cold water
- 1 1/2 salt
- 1 tablespoon olive oil
- 1 teaspoons paprika
- 1 teaspoons zataar
- 2 tablespoons parsley chopped
- 2 tablespoons cilantro chopped
- For this recipe you will need a food processor or a very good blender.
- Start by draining and rinsing the can of chickpeas and placing them into the food processor and pulse until you get a stiff paste - don't worry if it looks too stiff, it will become the correct consistency as you add the other ingredients.
- While the machine is still running add the tahini, lemon juice, garlic and salt then slowly pour in the cold water and allow it to mix for about 2 minutes in order to get it smooth and creamy.
- Transfer to your serving plate, drizzle with olive oil, sprinkle the paprika and zataar and place the parsley and cilantro in the middle.