Hummus

I’ve been making homemade hummus for many years, and I make it quite often. Lately, many people have been asking me to share my recipe. Since I’ve been making hummus “by eye” for so long, this time I made sure to measure and write down all the proportions. So, dig in! And don’t forget to serve your hummus with warm pita and some olives on the side 

Ingredients

• 1 can chickpeas with liquid (800 ml)

• 1/2 cup tahini

• 3 cloves garlic

• 2 tbsp lemon juice

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp cumin

• a pinch of sweet paprika

• za’atar for serving (optional)

Steps

1. Gradually add cold water to the tahini, stirring continuously, until it reaches a smooth, semi-liquid consistency

2. Add the lemon juice, olive oil, salt, and spices

3. Place the prepared tahini mixture, garlic, and chickpeas in a blender and purée until smooth

4. Add cold water as needed, depending on the desired consistency

5. Before serving, drizzle with olive oil and sprinkle with paprika and za’atar

6. Serve with warm pita