DTDinner Table

Hummus

Noch nicht übersetzt; es wird Englisch angezeigt.

servings
  • 1 can chickpeas (≈250 g) - 15 oz, drained and rinsed - about 250 g cooked
  • ¼ cup fresh lemon juice (≈60 mL)
  • ¼ cup tahini (≈60 mL)
  • 2 tbsp extra-virgin olive oil (≈30 mL)
  • 1 clove garlic (≈3 g)
  • ½ tsp ground cumin (≈1 g)
  • Salt - to taste
  • 3 tbsp cold water (≈45 mL) - up to this much, as needed

  • To finish

    Paprika, sumac, or za'atar - for serving
  • Olive oil - for finishing

Instructions

  1. For the smoothest hummus, simmer the drained chickpeas in water for 15-20 minutes until very soft, then drain. Skip this if you are short on time.
  2. Whip the tahini and lemon juice in a food processor first.
  3. Add the olive oil, garlic, cumin, and salt.
  4. Add the chickpeas and process until smooth.
  5. Add cold water as needed to reach a creamy consistency.
  6. Taste and adjust the lemon and salt.
  7. Finish with olive oil and paprika, sumac, or za’atar.

Notes