Hummus

by veronica
Hummus

In this season with an abundance of fresh vegetables available, you can enjoy them raw with a great dip. Hummus is my most favourite dip in the whole wide world and I could easily exist on just hummus and fresh carrot sticks for months. I’ve included my base recipe using store-bought tahini below with a few variation ideas.

Ingredients – DL And ML

  • 4 dl / 400 ml chickpeas, cooked
  • 2 pcs garlic cloves
  • 7 tbsp tahini, firm
  • 1,5 tbsp lemon juice
  • 0,5 – 1 dl / 50 – 100 ml rapeseed oil
  • 1 – 2 dl / 100 – 200 ml of water
  • sea salt to taste

Ingredients – US Cups

  • 1,6 cups chickpeas, cooked
  • 2 pcs garlic cloves
  • 7 tbsp tahini, firm
  • 1,5 tbsp lemon juice
  • 0,2 – 0,4 cups rapeseed oil
  • 0,4 – 0,8 cups of water
  • sea salt to taste

Instructions

  1. Mix chickpeas, tahini and garlic cloves in a food processor.
  2. Add lemon juice and oil, and continue to blend.
  3. Add a pinch of salt.
  4. Add the desired amount of water while the food processor is still running, through the opening in the lid – until the hummus has reached the thickness that you prefer.
  5. Taste the hummus and add more salt if preferred.

To Create A Variation Of Different Flavoured Hummus You Can Try To Add One Of The Following Ingredients To A Batch Of Hummus

  • Fresh Coriander
  • Jalapenos
  • Smoked paprika powder
  • Sun-dried tomatoes and black olives
  • Note: Use less tahini and more water for a thinner hummus.
  • If desired remove the oil and reduce the amount of tahini for a slimmer version of the hummus.

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