Sunday, April 10, 2016
A healthy, filling, low calorie dip that is not only good for you but also super delicious. There are plenty of ways to spice up your hummus, but garlic flavor is my all-time favorite. It's also super easy to make. You can use canned chickpeas instead of cooking them and use a store-bought tahini paste. Then all you have to do is throw everything in a food processor and mix. However, with a few extra steps you'll have a homemade tahini paste, and cooking chickpeas is definitely not that time-consuming.
100g dried chickpeas*
4-5 cloves garlic, minced
juice of 1 small lemon
1 tsp sunflower oil
1 tbsp tahini paste**
1/2 tsp salt
water, as needed
sunflower oil, to serve
smoked paprika, to serve
*Soak chickpeas overnight and cook in a pot for 1 hour.
**To make tahini paste, place sesame seeds in a small saucepan and roast, stirring constantly, until golden and fragrant. Don't let them brown too much. Grind them in a coffee grinder or a small food processor until turns into paste. It will take time to get a smooth paste so add a splash of water or oil to add some moisture.
1) In a small saucepan, heat a teaspoon of oil. Add minced garlic and cook, stirring occasionally, until golden brown and fragrant.
2) Add cooked chickpeas, garlic, lemon juice, sunflower oil, tahini paste and salt into your food processor and pulse to make a smooth paste. Add as much water as you want to achieve a preferred consistency (start with 1 tablespoon).
3) Transfer to a bowl, sprinkle some smoked paprika on top and drizzle with sunflower oil. Serve with pita, flatbread or veggies.
Recipe by collecting memories