I’ve been a fan of Hummus for a very long time. Creamy, smooth, tangy, the perfect companion for pita bread and a glass of red wine.
I was introduced to it a very long time ago. For part of my childhood I lived in a city called Barranquilla in the Caribbean coast. Barranquilla is, believe it or not, quite influenced by Lebanese and Turkish culture. In fact our next door neighbours were Lebanese, and often my mom would get recipes from them.
However, my mom has never been a big fan of spices, chili or even garlic so she used it rarely. As I moved out of my parents home I discovered a world os spices and that Hummus was a world apart when prepared with garlic and cumin! This is my recipe adpated from my mom’s to include spices and garlic.
- 1 big can chickpeas ( about 1 cup)
- 1 tsp Tahin ( sesame paste)
- 1 lemon, juice
- 1 tsp cumin
- 1/2 clove garlic
- Olive oil
- 1. Place the rinsed chickpeas in a container you can use an immersion blender, or straight into a blender.
- 2. Add garlic, tahin, cumin, sprinkle of salt, about half the lemon juice and a good drizzle of olive oil
- 3. Blend everything until it becomes even and smooth, taste and adjust seasoning.
- You may find it hard to mix due to lack of liquids.
- If this is the case, add a tiny amount of water, and good olive oil if needed, lemon juice to taste.
- The consistency and liquid requirements vary depending of the chickpeas so it's hard to be precise about the liquid measurements.
- Serve with a dash of olive oil and paprika powder