July 3rd, 2016
60 ml olive oil
juice from half lemon
2 cloves of garlic, crushed
2 tablespoons tahini
1 teaspoon ground cumin
salt, pepper and paprika
Hummus is a very tasty appetizer and this recipe is very easy and fast.
Drain the chickpeas and rinse with cold water, but keep the liquid from them for later on.
Place the chickpeas in a food processor and mix it to form a paste. Add the olive oil, lemon juice, tahini, garlic, a teaspoon of salt and the cumin and blend well until the mixture begins to look creamy and thick. With the motor running, gradually add the liquid from the canned chickpeas until the mixture reaches the desired consistency.
As for the lemon juice and tahini you can adapt the quantities according to your taste.
Fry the pine nuts in a pan until golden brown. Put the hummus in a bowl, put over some olive oil, some paprika and the pine nuts.
It is ideal to prepare it one day ahead or at least let it rest for a few hours in the refrigerator before serving it. I served it with crispy pitta bread!