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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
- Mix chickpeas, tahini and garlic cloves in a food processor.
- Add lemon juice and oil, and continue to blend.
- Add a pinch of salt.
- 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.
- 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.