Garlic Hummus

 

Garlic Hummus

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

Hummus with Green Olives

Green Olive Hummus 

250g cooked chickpeas
2 tbsp water
3 tbsp lemon juice
1 tbsp Tahini paste*
2-3 cloves garlic
1 tbsp olive oil
70g green olives
Salt, to taste
Smoked paprika/cumin/olive oil, for topping (optional)

*To make Tahini paste at home, roast a small handful of sesame seeds in a skillet stirring constantly until lightly browned. Don't brown them too much or they will become bitter. Remove from heat and add to your food processor. Process until smooth and creamy, adding a splash of olive oil, if needed.

1) Add all the ingredients into your food processor and process until smooth. Scrape down the sides. You may want to add more lemon juice/water to achieve the desired consistency.

2) Serve on a slice of your favorite bread. Store in refrigerator for up to one week.

Recipe by collecting memories