Hummus


  • Prep: 10 minutes
  • Vegan friendly!

This recipe is inspired by the hummus that I used to eat in Marble Arch back in London. My saudi friends used to criticise the versions that the europeans make of their food, so I tried to accurately recreate the flavour of their original recipe. I've never bought supermarket hummus again.
Also, it happens to be a super quick recipe. It can take from 10 to 15 minutes. Hope you give it a try!


For a 2 person dip you'll need:

- 1 jar of cooked chickpeas
- 1 spoon of tahini (i like to use whole meal tahini, in Barcelona you can easily find it in Veritas)
- 1 spoon of olive oil
- 1 garlic clove (skip this one if you're baking this recipe for a date, it will be delicious anyway)
- a pinch of salt
- a pinch of pepper
- a pinch of paprika (decoration)
- a bit of parsley (decoration)

Basically you need to introduce everything in a blender, turn it on and let the mixture there until it is smooth, and then serve it. Easy!
Tip 1: If you spend more time blending, you'll get smoother hummus.
Tip 2: If you enjoy creamy dips, add a spoon of greek yogurt (inspired by Jamie Oliver's recipe).
Its important that you make this recipe just before you serve it, because if you don't, the hummus makes a crust on the outer parts (which some people enjoy, but it's kinda awkward)
In middle east they use to serve it in a plate with a pinch of paprika on top and a little bit of olive oil, and they dip it with naan (a typical flat bread) or vegetables.

I love to eat hummus with sliced carrots or cucumber, and once they're finished I just eat it on its own with a spoon. For me is the ultimate after workout meal!


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