Always served with crispy bread, hummus is a staple at every mezze (appetizer).
1 cup of chickpeas (200 g)
2 liters of water
1/2 teaspoon of salt
2 cloves of garlic
1/3 cup of tahini (75 g)
1/3 cup of lemon juice (80 ml)
To garnish
1 tablespoon of chopped parsley
1/2 teaspoon of sweet paprika
1 tablespoon of olive oil (for serving)
Always served with crispy bread, hummus is a staple at every mezze (appetizer).
1 cup of chickpeas (200 g)
2 liters of water
1/2 teaspoon of salt
2 cloves of garlic
1/3 cup of tahini (75 g)
1/3 cup of lemon juice (80 ml)
To garnish
1 tablespoon of chopped parsley
1/2 teaspoon of sweet paprika
1 tablespoon of olive oil (for serving)
Wash the chickpeas in running water and drain
Place them in a bowl, cover with film plastic and soak for one day to another
Pulse the chickpeas with the soaking liquid in a pressure cooker and cook at high heat until it starts to boil (when it begins to froth)
Reduce the heat to low, season with salt and continue cooking until the chickpeas are soft (approximately 1 hour)
Place the pot under running water and let out all the steam
Drain and reserve 1/2 cup of the cooking liquid (120 ml)
In a food processor, combine the chickpeas, reserved liquid, and garlic and puree
While still processing, add the tahini and lemon juice gradually until smooth
Pulse into a serving plate, garnish with parsley and paprika, drizzle with olive oil, and serve
206 calories
