It’s a recipe born in Egypt and adopted in the Middle East. Today it’s consumed all over the world, but it’s a traditional dish from Armenia, Syria, Lebanon, Palestine, Turkey, Israel, Greece and Cyprus. It’s optimal as an appetizer to spread over a freshly baked bread -if it’s pita bread, better-. It can also be used as a dipping sauce with carrots, celery, cookies, nachos, French fries or sweet potato fries, whichever you prefer.

– 500 gr. Chickpeas
– 3 Cloves of garlic
– 3 Tablespoons of olive or sesame oil
– 3 Tablespoons of squeezed lemon juice
– Pinch of cumin
– Pinch of paprika
– Pinch of salt and pepper
– 3 tablespoons of Tahine sauce (if you don’t have it, it doesn’t matter. It will still be perfect)

– Wash and soak the chickpeas in water the night before (12 hours)
– Cook the chickpeas until they are tender (as an alternative, the recipe can be made with canned cooked chickpeas, but the natural version is always better)
– Process all the ingredients in a blender or using a manual processor until obtaining a spread (if it requires a little more liquid, add some water).
– You can add chopped walnuts, pine nuts or chopped almonds on top to decorate. Another alternative is to sprinkle the hummus with oil and spices such as coriander or parsley.
– Done! Enjoy your hummus!

For a creamier version, you can add Greek yoghurt or cream. Chickpeas are very healthy and nutritious, they have proteins, vitamins B1, B2, B9, C, E, K and minerals such as calcium, zinc, magnesium, iron, potassium and phosphorus.

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