Any hummus lovers around here? I sure am one. I love it with all kind of veggies, served with a hot dinner dinner or cold with some raw carrots as a snack. If you have a good one, hummus is really healthy. But unfortunately a lot of supermarket bought hummus are full of “shit”. Sooo, why not make our own? It really is really easy. A lot of recipes of hummus you find online are with tahini (a paste made of sesame seeds) but most people (including me) don’t just have that at home. So I found a recipe of delicious hummus without tahini or any other ingredients that will be hard to find and you won’t be able to use in other dishes easily.
- About 260 gram canned chickpeas (this was the size of my can, using dried ones will work too, you will just have to cook them first, Google can help you with that)
- 50 ml yogurt
- 1,5 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 minced garlic gloves (you can use more or less depending how you like the taste)
- Salt and pepper (I used about ¼ tablespoon of both for the basic hummus)
Optional extra additions:
- Paprika powder
- Dried tomatoes
- Let the chickpeas drain and put them in a food processor or blender. Blend until you have a fairly smooth mixture (it’s fine if there are still some little pieces left)
- My blender is pretty small so I moved the blended chickpeas to a big bowl to add the rest, if you have a big blender you could just leave them in there
- Add all other ingredients and mix it well
- That’s it, enjoy!
I first made a basic version with all the top ingredients. Then I divided it in two little bowls and made two different types of hummus.
And one with ½ tablespoon basil and ½ tablespoon parsley. I didn’t have any olives at home at the moment but if I would, I would have added some finely cut green (or black) olives!