Hummus dip is one of those great all round accompaniments to so many meals. Use it with vegetables or crackers as a dip or spread it on flat breads to go with salads and meats and wrap it all up. It’s a yummy side dish for lamb or beef. I prefer Hummus without Tahini as I find sesame seeds do not like my throat. I always feel an itchiness in my throat or find that it creates mucous. Hummus without Tahini is just as tasty if not more so.
Hummus without Tahini
Hummus without Tahini is a great accompaniment to almost any dish. It’s creamy texture and tangy flavours work well with meat or vegetables.
- 1 400 gr can chickpeas (You can use dried chickpeas and cook them yourself. Allow to cool before using. You will need about 1 1/2 cups)
- 2-3 garlic cloves
- Juice of 1 medium lemon (about 1/4 – 1/2 cup)
- Olive Oil about 1/4 cup – add more if you want a stronger flavour
- 1/4 teaspoon Cumin or to taste
- 1/4 teaspoon Paprika or to taste
- Try other spices like chilli or coriander
- In a blender or food processor place the chickpeas, lemon juice and garlic cloves and blend or pulse until smooth.
- Keep food processor running and add olive oil slowly.
- Add spices and adjust to taste.
- Serve with a sprinkle of paprika and a drizzle of olive oil over the top.
