Hummus is one of my favorite spreads on earth. I could eat it every day, on flat bread, baguette, with pasta or as dip for raw vegetable sticks. It contains a lot of my most loved flavors, like garlic, sesame and parsley. When I make it, it’s always a big portion and I eat it for the next 3 days. So the recipe is for around 350g, perfect if you bring it to a dinner party with a lot of people; but you can also reduce the ingredients by half.
250g chickpeas (can or dried ones*)
100ml good olive oil
10 leaves Italian parsley
3 cloves of garlic
2 tablespoon tahini (sesame paste)
2 lemons (you only need the juice)
1 teaspoon dried chili
1 teaspoon black pepper
1 teaspoon paprika powder
Salt to taste, mint leaves and chili for decoration
1. Add all ingredients in a blender and puree until creamy (You can also use a hand blender). Depending on the power of your blender and the wetness of the chickpeas, you may have to ad 2-3 Tablespoon water or more oil. That’s it! Quick and easy made and ready to eat ( it has the best flavor if you put it in the fridge for 3-4 hours but you can also eat it right away)
* If you use dried chickpeas, let them soak in water in the fridge for 12 hours. I usually do that over night; then cook them for 30 minutes in salted water until they are soft.