Hummus

• hidangan: 6 servings
• jumlah masa: 5 minutes

Bahan-bahan

400g / 14 oz canned chickpeas (1 can) (, drained, reserve liquid and a few chickpeas for garnish, Dried Chickpeas - Note 1)

1/4 cup liquid from the canned chickpeas

1 medium garlic clove (, minced)

1/4 cup fresh lemon juice

1/2 cup tahini, hulled (sesame paste, mixed well before using, Note 2)

1/3 cup extra virgin olive oil

Salt and pepper

Pinch of paprika, more olive oil and reserved chickpeas

Arahan

Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).

Reserve for garnish: Reserve 10 or so chickpeas for garnish.

Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.

Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.

Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.

Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.

Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Optional- easy ways to make ultra smooth hummus (Note 4)

Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.

Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).

Pemakanan

• Saiz Hidangan: 74 g
• Kalori: 186 kcal