Appetizers & Dips

Best Ever Hummus

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I’ve perfected my hummus recipe to give you some fresh & healthy tapas ideas. If there’s one thing I love as much as avocados, that would be this hummus. That’s a huge compliment to this dip; particularly if you know how truly obsessed I am with avocados. Enjoy!

Hummus has been a part of my life since day one. Being half Middle Eastern, I wouldn’t be surprised if it was one of the first foods my grandmother introduced me to while visiting every Sunday. Because that dear soul was born to feed everybody (more than once, indeed). Even when I couldn’t gulp down any more food and my pants were getting really tight under the table; she would force down seconds, always with an irreverent smile. That’s just who she is. I would like to think I am somewhat different, but as my friends and family can attest; the apple didn’t fall too far from the tree.

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My grandmother can no longer remember who she is at times, or who we are. She’s getting close to 100 years-old and has led a long and otherwise healthy life. But the one thing that continues to permeate through every single pore of her being is her enduring love for “all things food”. I feel that, in an odd way, it’s preserved a “sense of identity” for her. She still enjoys now, what she used to enjoy then.

And that’s where we’ve built our bond these days: food. My parents bring her food daily, and talk about food (mostly), and she’s always very animated at meal times. Some memories can outlive disease, and we’re so thankful for that little piece of her that’s still with us. This is how she made her authentic hummus, but I’ve modified it to add a little “picante”. If hot flavors are not your thing, simply remove the spicy components and you’ll still be left with an out-of-this-world hummus recipe. I hope you enjoy this one!

best hummus recipe

Best Ever Hummus

  • Servings: 1 medium bowl
  • Time: 10 mins
  • Print

Ingredients

  • 2 Cups of chickpeas ( I used canned, Eden Organics or Goya ones)
  • 4 tablespoons of chili infused olive oil (for non-spicy, use regular extra virgin olive oil!)
  • 1/4 cup of Tahini ( I love a strong tahini taste & use “Krinos”)
  • juice of 1 large lemon
  • 1 garlic clove minced
  • 1/2 tsp of cumin ( you could also use toasted cumin seeds for more texture)
  • 1/2 tsp of paprika
  • 3 tbsp of water
  • A small handful or parsley, leaves only for garnish (optional)
  • chilli flakes for garnish

Instructions

  1. Combine lemon juice, tahini & garlic in your food processor and pulse for a little less than 1 min.
  2. Add the rest of the ingredients & blend until smooth.

*This keeps well in the fridge for up to 2 days, but always make sure to store in an air-tight container so it remains fresh. Leave a little paprika, chili flakes parsley and olive oil for a little decorative “dusting” once you plate it. Easy peasy & beyond delicious!

Pairing Ideas: pita, flatbread, rye toast, toasted brown rice tortillas, rice cakes, red pepper jelly, carrots, cucumber, celery sticks, olives, goat cheese, pears, walnuts, pecans, prosciutto or calabrese salami.

El Mejor Hummus/Dip de Garbanzo

Ingredientes

  • 2 tazas de garbanzos cocinados o en lata (yo uso los de lata)
  • 1/4 taza de tahini (uso Tahini griega Krinos)
  • el jugo de un limón (uso limones amarillos)
  • 1 diente de ajo picado muy fino
  • 1 cucharadita de comino
  • 1 cucharadita de paprika
  • 3 cucharadas de agua
  • 4 cucharadas de aceite de olivo extra virgen
  • un manojo de perejil para decorar
  • hojuelas de chile en polvo para decorar y ese toque de picante

Instrucciones

  1. En un procesador de comida, primero mezclar la salsa tahini, el limón y el ajo por 1 minuto.
  2. Dejar caer el resto de los ingredientes y procesar hasta conseguir una pasta uniforme. No procesen demasiado, el hummus debe de tener buena textura.

Se conserva muy bien en el refrigerador por hasta 2 días, pero hay que guardarlo en un tupperware o contenedor cerrado para que no se seque. Que lo disfruten!

Se puede acompañar con pan pita, pan de centeno, tostadas, queso de cabra, pepino, zanahorias, tallos de apio, peras, nueces, salami, prosciutto, aceitunas negras, etc.

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