I’ve been having a huge craving for hummus for days, and now I finally prepared it. And oh, let me tell you, it was so yammy.
I ate a lot of it straight from the jar with a spoon just to satisfy the biggest craving so that I had enough patience to cut some veggies to dip into the creamiest hummus I’ve ever made.
Hummus works as a perfect afternoon snack together with raw vegetables or spread over a piece of fresh bread. For a more simple version, you can leave out the turmeric and parsley. If you need to have it right now and don’t have the time or patience to use dried chickpeas, you can always use canned ones (preferably in a glass jar to avoid eating any harmful chemicals that might leak into the chickpeas from the tin’s inner lining). If using dried chickpeas, I highly recommend adding one tablespoon of baking powder in the water where you boil the dried chickpeas. This makes the chickpeas extra soft giving the hummus super smooth and creamy texture.
2,5 dl dried chickpeas or 550g canned chickpeas
3 tsp tahini
2 cloves garlic
4 tbsp olive oil
3 tbsp lemon juice
1 tsp turmeric
Big handful of fresh parsley
Pinch of smoked paprika
- If using dried chickpeas: Soak chickpeas in water for 10 hours. Drain the chickpeas and boil them in fresh water for about an hour. To get extra soft chickpeas add one tablespoon of baking powder into the water. If using canned chickpeas: drain and rinse the chickpeas.
- Pour the boiled or canned chickpeas into a blender.
- Add the rest of the ingredients and blend until smooth.
Enjoy together with bread or use as a dip for raw vegetables.