When we are short of time or we are surprised by visits or we want to make a quick and healthy meal, this nutritious and creamy dip is a great choice. It is also an excellent snack for parties for children as well for adults.

 

Hummus is a chickpea spread with a very long history - chickpeas were cooked and eaten in Egypt 7,000 years ago. The word hummus in Arabic simpliy means chickpeas, hence the name of this wonderful dish. Today, this cream dip is popular all over the world.

 

It is prepared extremely quickly, and it can be kept in the fridge for longer than a week without any problems - if, of course, it stays that long, without being eaten before :)

 

A lot of people use canned chickpeas. I, personally cook chickpeas at home. This way, I am sure what is in there and it is fresh, which gives the hummus a even fuller taste. However, you can cook a larger amount of chickpeas and what you don’t consume, you can freeze and so you’ll always have chickpeas on hand when you need them.

 

Preparing hummus is really easy, but you can also play with flavours and add the taste like by using different spices, herbs etc.

Hummus – the perfect creamy dip

When we are short of time or we are surprised by visits or we want to make a quick and healthy meal for a party, this nutritious and creamy dip is a great choice.

Preparation: 5 min
Cooking: 5 min
Difficulty: easy
Servings: /

vegan, dairy free, gluten free

Ingredients:

  • 300 g chilled cooked chickpeas
  • 100 ml of chilled water from cooking chickpeas
  • ½ clove of garlic
  • 1 lemon (juice)
  • 1 teaspoons of salt (to taste)
  • 2 tablespoons tahini (100% sesame paste, undiluted)
  • cold water as needed

Preparations:

  1. Put all the ingredients in a blender and grind it until smooth.

  2. Try and, if necessary, add salt and lemon juice.

 

Leave humus in the refrigerator in an airtight container for 6 to 10 hours. This way the creamy texture develops better, and the taste deepens. Drizzle it with a good olive oil before serving.

Photo credits:
Jelena C. Š.