Hummus

Last summer I moved into a pretty apartment in a small old building. There are only four flats in total, which makes it feel very close to the other neighbours. Every year, there are two seasonal parties, one in summer and one in winter. I like those a lot! Everyone brings something small and we spend the evening chatting. Our Japanese neighbour always brings her fantastic self-made hummus. I asked her for the recipe and made it myself. I found it just amazing!

 

 

Ingredients
  • 250 g chickpeas
  • 1-2 tablespoons tahini (sesame paste)
  • 3-4 tablespoons olive oil
  • 2 cloves of garlic
  • some fresh parsley
  • juice of ½ lime
  • salt and pepper
  • water

 

Recipe

Soak chickpeas overnight in water. On the next day drain them, fill up with enough fresh water to cover them and cook for 30 minutes. Drain again and let it cool down.

Peel garlic and chop it into small pieces. Chop also the parsley and prepare the lime juice.

Give chickpeas to a food processor, add some olive oil, tahini, garlic, parsley and whiz everything to puree. If the consistence is too dry, add some water. I usually add 200-300 ml. It depends on the chickpeas and your own preference. You can also leave it a bit chunky. I like it very smooth like a mousse.

At the end, add lime juice and season it with salt and pepper, and drizzle with some olive oil before serving.

 

Merium

 

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