North-African Hummus Recipe
Is it just us- or do you also notice yourself craving hummus more frequently than ever? Hummus, a staple across the Mediterranean, Middle East, and Northern Africa, is on its way to becoming a standard American dip as well! And it’s perfect for summer! It’s typically eaten with pita bread or pita chips. In honor of how much we love hummus, we thought we’d share a simple North-African recipe. This recipe was originally published by Nazar Aziz from Recipe Tree.
Items needed: Food processor
Total Preparation Time: 12 minutes
- Half Teaspoon Cumin Powder
- 1 Pinch Sweet Paprika
- 2 Lemons (squeezed)
- 1 Garlic Clove
- 1 can Tinned Chickpeas
- 10 Gram Parsley Leaves
- 100 Grams Tahini (sesame-seed paste)
- 1 Teaspoon Salt
- 2 Tablespoon Extra Virgin Olive Oil
Roll the two lemons on a chopping board to release juices. Open the tinned chickpeas and drain the juice into a glass for later use. Add 100 grams of tahini to a mixing bowl and add squeezed juice of two lemons
Mix the tahini and lemon juice. The mixture will quickly coagulate and turn brown depending on how much lemon juice you have. Add a tablespoon of the drained chickpea juice to loosen the mixture if it is too stiff. The mixture should have the same thickness as hummus and should turn white.
Add chickpeas, a crushed garlic, teaspoon of salt, half teaspoon of cumin powder and the tahini mix to a food processor.
Blend on the highest setting for 2-3 minutes or until the mixture is smooth.
Scoop out the hummus onto a serving bowl. Using a tablespoon, spread the hummus around the bowl leaving an indentation in the middle of the bowl. Chop the parsley leaves and sprinkle onto the middle of the dish. Add the remaining chickpeas. Drizzle two tablespoons of extra virgin olive oil. Sprinkle with sweet paprika to finish.
Let us know how it turns out!