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Home Homemade hummus

Recipes

The other day I felt like making hummus myself. I always love it on a cracker or as a dip with carrot, cucumber or celery. Usually I just buy it, but since it's so easy to make I thought it was time to try it myself.

The red pepper gives this hummus a little more kick than the regular version, which I really like. If you don't like it spicy you can of course leave out the pepper =)

Recipe

Homemade hummus

With a can of chickpeas, fresh herbs and a spoonful of tahini you can quickly make a smooth, flavourful hummus. Perfect as a dip or spread for bread and vegetables.

Course	Side dish
Kitchen	Middle Eastern
Servings	3

Preparation time

Preparation time	10 min
Total	10 min

Equipment

Stick blender with chopper or food processor

Ingredients

Half a can of chickpeas
3 cloves garlic
1/2 red chili
juice of 1/2 lime
1 tsp ground cumin
2 tsp paprika powder
a handful of fresh parsley
1 tbsp tahini (sesame paste)
olive oil

Homemade hummus

1. Drain the chickpeas. Peel the garlic and remove the seeds and inner membrane from the chili. Put the chickpeas together with the garlic, chili, herbs and tahini in the chopper and blend until it becomes a nice smooth, 'silky' mixture. Sprinkle some paprika powder on top before serving.

2. Tip: use the olive oil to preserve the hummus. Pour a layer over it so the entire surface is covered and store it covered (for example with plastic wrap) in a container in the fridge. This way it will keep for at least a week!

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Serve the hummus in a nice bowl, drizzle with a splash of olive oil and sprinkle with some extra paprika powder. Great with pita bread, crackers or fresh veggie sticks.

Store leftover hummus in a covered container in the fridge. By pouring a layer of olive oil over the surface the hummus will stay fresh and flavourful for at least a week.

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