Today is International Hummus Day and we are going to share a classic hummus recipe! This receipt is versatile, creamy and delicious. It is made from a handful of fresh ingredients, including chickpeas, tahini, lemon juice, olive oil, cumin and garlic. This is incredibly easy to make in just a few minutes. It can be used as a dip or spread with different ingredients.
- 2 cans chickpeas
- 1 cup tahini
- 2 lemons (juice)
- 3 garlic cloves or roasted garlic
- ¼ cup olive oil
- 1 tsp cumin powder
- Pinch of coarse salt
- 1/3 cup aquafaba
- Olive oil
- Fresh parsley
- 5 min
- 10 min
1. Rinse the 2 cans of chickpeas and keep the liquid (it is called aquafaba). If you accidentally throw it away then just use water.
2. Add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and 1/3 cup of aquafaba to SQ Professional Megaprocess and mix for few minutes until it reaches a thick, creamy and smooth consistency.
3. If you would like a thinner consistency, just a bit more of aquafaba or water until it is your desired consistency.
That is how easy it is to make beautiful, easy, healthy hummus that is fresher and tastier than store-bought!
Add a few large spoons of hummus to a plate or bowl and give it an indentation on the top; this creates a little divot for your oil. Once served add olive oil in the centre and sprinkle with some paprika and fresh parsley.
The hummus will last for up to a week in a sealed container in the fridge. You can also freeze the hummus in sealed containers for future use! When needed just let the hummus thaw naturally and it will be as good as when fresh!