Easy to make, vegan and super creamy and delicious
Course dip, Side Dish
Cuisine Middle eastern
Keyword chickpeas, garlic, smoked paprika
Diet Gluten free, vegan
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 1portion
Calories 1073
Equipment
blender
Food processor
Ingredients
1red pepperroasted (you can use the ones in a jar or make them fresh)
400grchickpeasfrom a can, rinsed and drained
2tspground cumin
20mllemon juice
1/2tspsalt
1/2tspsmoked paprikaground, the spicy version
2clovesgarlic
4tbsptahinior you can use 5 tbsp roasted sesameseeds
cayennepepperto taste
extra virgin olive oilas much as needed
Instructions
Rinse the chickpeas and leave them to drain. if you do not use the tahini, you ground the sesameseeds in a blender until they release the oil. It needs to look a little bit like peanutbutter. Add a few drops of oil to get the process going if needed.
Put the rest of the ingredients in a blender or stick blender and mix until you have a fairly even puree. Taste and add some extra salt, lemon or cayenne pepper where needed
Put the hummus in a bowl and drizzle some oliveoil on top and sprinkle with some cayenne pepper. You can keep the hummus for a few days in the fridge. Serve at roomtemperature.