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Recipes Vegan Gluten-free Side dishes

I keep a to-do list, which includes all sorts of things I still want to make for the blog. One of them was hummus, because although I had eaten it before, I had never made it myself. Although hummus contains few ingredients, I still found it quite difficult to make. Especially since I had never made hummus before, I did not have a good idea of how thick/liquid it should be, so it was a bit of a trial and error. In the end it turned out well and the taste is delicious!

Recipe

Hummus

Once you've tasted this homemade hummus, you really don't want the prepackaged container from the supermarket anymore. You can decide for yourself how thick or thin you want the hummus to be. So try making your own hummus; much healthier and tastier.

Course	Side dish
Kitchen	Middle Eastern
Servings	1 generous bowl

Preparation time

Preparation time	15 min
Total	4 h 15 min

Equipment

Hand blender
Garlic press
Mixing bowl

Ingredients

400 grams of drained chickpeas
3 garlic cloves
2 tablespoons lemon juice (I did the juice of 2 lemons)
3 to 4 spoons of tahini (sesame paste)
1 teaspoon cumin powder
1 teaspoon paprika powder
quite a bit of olive oil
salt and pepper
Coriander (optional)

Hummus

The chickpeas in a bowl of water, for at least 4 hours of no less than spending the night. Then drain the chickpeas and peel the garlic cloves. Put this together in a bowl or pan.
Add the lemon juice, the tahini, cumin powder and half of the paprika powder and a few large tablespoons of olive oil. Then mix with a hand blender (or put it in a good food processor) until the hummus is an even mass.
You decide how thick/thin the hum will be, so add olive oil as desired to make the hummus even more fluid.
Taste your hummus. Is it still somewhat bland? Then add some cumin powder and paprika powder and some salt and pepper.
Sprinkle before serving with some olive oil and paprika powder for garnish. Optionally you can also put some chopped coriander over it. You can safely store the hummus in a container in the fridge for a few days. It is that simple. Enjoy your meal! Delicious on (stick) bread or on a toast.

Once you have tasted this homemade hummus, you really no longer want that pre -packaged container from the supermarket. It is nice that you can determine how thick or thin you want the hummus. I mainly use it on pappadums and if the hummus is too liquid, it ends on all sides. That is why I have not used too much oil so that the hummus remained fairly thick. So try to make Hummus yourself; Much healthier and tastier.

I particularly liked the combination with pappadums and I suspect that it also really tastes super on a baguette, so serve with dadgadums (just for sale at the supermarket, they are wheat -free!). Then rub the pappadums with some water and put them in the microwave for about 2 minutes per two. They are becoming very crispy!

Hand blender

Garlic presses

Mixing bowls

Hummus

Preparation time

Equipment

Ingredients

Hummus

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