Hummus is a dip or spread made of chickpeas, sesame paste and olive oil, flavoured with garlic, lemon juice and a pinch of cumin. It is a oriental specialty and a national dish of Israel, Syria or Lebanon, where it is eaten almost daily. Hummus is often served with pita bread and other small dishes (so called meze) like baba ghanoush or taboulé. Nowadays you can find hummus from lots of different companies for a reasonable price in supermarkets. But preparing your own hummus is still cheaper and the recipe is quick and easy. On top of that you can avoid producing waste. While store-bought products are packaged with plastic, you can buy loose dried chickpeas in many zero-waste stores and even organic stores and supermarkets have cooked chickpeas often in glasses instead of cans. The hummus can be stored in the freezer for atleast a couple of days. We haven’t tried out how long exactly, because it is used up pretty quickly.
Hummus - Quick and Easy
- 1 glas/can chickpeas, about 240 g cooked chickpeas
- 1 tbsp tahini, sesame paste
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove
- 3 tbsp water
- 1 pinch salt
- 1 pinch cumin powder
- some olive oil + chopped parsley, to serve
- Mix all ingredients until smooth. Add more water to thin it down to the desired texture.
- Season to taste and spread the hummus on a plate. Sprinkle with olive oil and chopped parsley.
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