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Hummus HUMMUS
Hummus bi tahina
about 400 ml soaked, cooked chickpeas (freshly cooked and chilled or canned)
50 - 75 ml tahini (sesame seed paste)
50 - 75 ml lemon juice
garlic cloves
olive oil
water

If using canned chickpeas, drain them and rinse with cold water. If using dried chickpeas, see the instructions for soaking and boiling them safely here.

Mix all the ingredients in a blender until smooth. Add a little olive oil in the paste and thin in out with water.

Spread the hummus in a flat layer on a platter. Drizzle with olive oil and sprinkle powdered sumac, cayenne pepper or paprika powder, whole chickpeas, pomegranate seeds, and/or chopped flat-leaf parsley on top, if you like.

Eat hummus spooned with Arabic flat bread and vegetables like radishes, spring onions, carrot and cucumber sticks, olives, Arabic pickled turnips, cucumbers, peppers, etc (see the picture below).

Accompaniments for hummus


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