When I think about a healthy appetizer, rich in fiber and protein, homemade Mediterranean hummus always comes to my mind.
Not only it is very easy to prepare but also it is easy on your wallet.
Although it is usually served with bread, at home we prefer to serve it with fresh raw vegetables (carrots, peppers…) to dip in.
Do you like hummus? Maybe you are one of the few people in this world who have not tried it yet? I love hummus and I am very happy to share this hummus recipe with you because my Lebanese family recipe has the savory, creamy and smooth flavor that I was looking for.
If you feel tempted to try this recipe, go ahead and enjoy!
- 500g (2 ½ cup) chickpeas, cooked (reserve part of the cooking liquid and a few whole chickpeas)
- 2 garlic cloves, peeled and crushed
- 1 teaspoon sea salt
- ⅓ teaspoon cumin
- 3 tablespoons tahini (sesame seed paste)
- The juice of 2 lemons
- 3 tablespoon extra virgin olive oil for the garnish
- 1 bunch parsley
- 1 teaspoon paprika
- If you are using dried chickpeas, to cook them: soak the dried chickpeas in warm water for 12 hours with ⅓ teaspoon of baking soda (ideally leave them soaked overnight). Rinse them well and drain. Bring water to a boil in a cooking pot and when the water is boiling add the chickpeas and leave them cooking over low heat for 2 hours until tender. Remove them from the heat, drain and leave them to cool. Reserve the cooking water. If you are bad at planning ahead and you have forgotten to soak them overnight or you do not have the time to cook them as explained, you could use a pack of organic chickpeas in water (but make sure to rinse them well and drain); the result will be pretty much the same.
- Mash the cooked chickpeas in a food processor adding approximately 50ml (3 tablespoons) of the cooking liquid.
- Mix the peeled and crushed garlic cloves, the salt and the cumin in a mortar and pestle until you get a paste. Add the tahini and the lemon juice.
- Add this paste to the mashed chickpeas mixture and mix it all well to a creamy puree.
- Spoon the hummus into a serving bowl and, with the help of the back of a spoon, sculpt a well around the center of the hummus. Add the few whole chickpeas that we had reserved, drizzle with olive oil so that it runs into the well, sprinkle with paprika and add the parsley to decorate.