Hummus makes for a delicious sauce with roasted veggies or just as a spread on some bread. This recipe is ideal for a spreadable hummus, as the consistency is on the thicker side, and the flavor is slightly milder than what I like to have as a sauce. If you prefer a thinner hummus adding a bit of water at the end should do the trick.

Making hummus is relatively simple, the hardest part being cleaning up afterwards. With such a simple dish, having good quality ingredients becomes even more important. Fresh squeezed lemon juice is essential, as ready squeezed juice just doesn’t provide the fresh sourness necessary. Canned chickpeas are already cooked, but boiling them before blitzing allows for a couple things. Primarily, it helps to make a smoother hummus. The main reason I like to do it is that the warm hummus that you get as a result is, in my opinion, better than cold or room-temp hummus.

Hummus

• 400 g Chickpeas
• 2-3 tbsp Olive oil
• 1 dl Tahini
• 1 Lemon
• 2 cloves Garlic
• 1 tsp salt
• 1 tsp paprika
• 2 tsp cumin

1. Drain the chickpeas and cover with water in a saucepan. Bring the chickpeas to a boil and cook for 10-15 minutes.

2. Meanwhile, combine lemon juice, tahini and garlic in a food-processor and blend until the mixture smoothens.

3. Drain the boiled chickpeas and add them into the food-processor along with the salt, cumin and paprika. Process until the mixture has a chunky texture, and then start adding olive oil in batches, blitzing the mixture in between. Continue doing this until the hummus reaches your desired consistency.

Side Dish, Snack

Middle-eastern

healthy, vegan