Hummus is a classic Levantine dish, best served with pita or similar flat bread (on toast works too).
The North African version is identical except for one ingredient: Cumin powder.
Roll the two lemons on a chopping board to release juices.
Open the tinned chickpeas and drain the juice into a glass for later use
Add 100 grams of tahini to a mixing bowl and add squeezed juice of two lemons
Mix the tahini and lemon juice. The mixture will quickly coagulate and turn brown depending on how much lemon juice you have.
Add a tablespoon of the drained chickpea juice to loosen the mixture if it is too stiff.
The mixture should have the same thickness as hummus and should turn white.
Add chickpeas, a crushed garlic, teaspoon of salt, half teaspoon of cumin powder and the tahini mix to a food processor.
Blend on the highest setting for 2-3 minutes or until the mixture is smooth.
Scoop out the hummus onto a serving bowl.
Using a tablespoon, spread the hummus around the bowl leaving a indentation in the middle of the bowl.
Chop the parsley leaves and sprinkle onto the middle of the dish.
Add the remaining chickpeas.
Drizzle two tablespoons of extra virgin olive oil.
Sprinkle with sweet paprika to finish.
|Nutritional Values - per portion|
|Total Fat 14g|
|Saturated Fat 2g|
|Total Carbohydrate 20g|
|Dietary Fiber 5g|
|Nutritional Values - all portions|
|Total Fat 89g|
|Saturated Fat 12g|
|Total Carbohydrate 123g|
|Dietary Fiber 30g|
No one is watching this recipe. Be the first to watch it.
Have you cooked this recipe? Add your comments and image here.