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Hummus

Recipe by Violeta Sugranyes

I’m a terrible chef. I’ve always been lucky enough to live with people that cook marvellous food, but now I’m trying to get my act together! I love hummus because it’s incredibly easy, quick and original, an ideal dish to bring to a picnic or a barbeque!


humms Hummus

Preparation time: 10 minutes

1 large jar of boiled chickpeas

1 clove of garlic (slice as small as possible)

3 tablespoons of Tahini (sesame paste)

2 tablespoons of olive oil

The juice of ½ lemon

1 teaspoon of salt

½ teaspoon of cumin

1 pinch of paprika


Wash the boiled chickpeas thoroughly but don’t throw away all the chickpea water, keep a spoon for the mix.

Put the cleaned chickpeas into a bowl, add the rest of ingredients (leave the paprika though) and use a blender to mix them.

The ingredient amounts are relative, some people like hummus to be stronger (add more garlic), smoother (add a bit of milk) or tastier (add an oven cooked aubergine).

I don’t actually measure the ingredients I just keep adding until I like it!

Stop once you achieve a homogenous, thick paste that resembles the photos.

Then serve in a nice bowl and sprinkle some paprika on top.

I usually eat it with sliced carrots, but cucumber, celery or warm Pitta bread also work fine!

Enjoy!

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