This recipe for quick and easy hummus is the perfect appetizer to serve with toasted pita, or raw veggies. It is ready in minutes and can be adjusted according to taste. You can add more heat, more sourness or more sweetness depending entirely on your preference. This recipe is adapted from a Leyla Kazim recipe, on the Cutlery Chronicles site.
- 2 400g cans of chickpeas, (reserve liquid)
- 4 teaspoons tahini
- 2 garlic cloves, crushed
- 1 teaspoon sea salt
- 6 tablespoons extra virgin olive oil (plus more for drizzling)
- 4 tablespoons lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon sumac
- 1 teaspoon zaatar
- 1 tablespoons parsley leaves, for garnish
Rinse the chickpeas in cold water. Place in a food processor with the blade and add tahini, crushed garlic, salt and lemon juice, paprika and cumin. Add 7 tablespoons of the liquid from the chickpea cans.
Turn the food processor on and add the olive oil slowly.
Taste the hummus and adjust seasonings if necessary. Place the mixture in a shallow serving dish, and drizzle some olive oil, sumac and zaatar to garnish. Lastly, add parsley leaves for color.