Traditional Hummus
Yield: 7
Creamy Middle Eastern chickpea dip made with tahini, lemon juice, and olive oil, blended until smooth.
| 180 ml tahini | Blend tahini, lemon juice, water, salt & cumin until smooth | Add garbanzo beans & olive oil, blend 3–5 min until smooth | Thin with extra water if needed until desired consistency | Garnish with oil, garbanzo beans or sautéed mushrooms; serve with warm pita |
| 80 ml lemon juice | ||||
| 120 ml cold water | ||||
| ½ teaspoon salt | ||||
| ½ teaspoon cumin | ||||
| 2 (440 g) cans garbanzo beans, rinsed and drained | ||||
| 80 ml olive oil |
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