Happy Friday everybody! Today I'll be showing you how to make one of my favorite weekend recipes: hummus. Hummus is one of the most popular Middle Eastern dips, not to mentions one of David's favorite. It's so easy to make + super delicious + very healthy too! And today I'll be sharing with you my very special hummus recipe (inspired by Chef Carolina Garcia's original hummus recipe). So, are you ready to make some hummus?
Total Time:
10 minutes
This is what you will need:
1 16 oz can of chickpeas or garbanzo beans (I prefer the organic kind)
1/4 cup liquid from can of chickpeas
4 tablespoons lemon juice (depending on taste)
1/2 cup tahini
1/2 cup red bell pepper (my secret ingredient)
1/4 cup yellow onion
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon sesame oil (my other secret ingredient)
This is how to prepare it:
Drain chickpeas + set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley + paprika (optional). Serve immediately with toasted pita bread + carrot sticks + celery sticks or cover + refrigerate.
Hummus variations:
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
You can also add 2 cloves of garlic, crushed to the mixture for a variation. I personally don't like garlic, but if you do, you can try adding it to the mixture for a new version.
Storing Hummus:
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
Buen Provecho! And do let me know how it goes.
xo,
Mayi Carles
