Saturday, 21 March 2015

Hummus with Cumin, Paprika and Fresh Coriander

There already is a basic hummus recipe in this blog but I do like this version so much I decided it deserved its own entry.

1 440 ml tin of chickpeas in water
3-4 tbsp tahini
juice of a lemon
sea salt
freshly ground black pepper
1/2 tsp freshly ground toasted cumin
1/2 tsp paprika
1 garlic clove, squeezed through a garlic press

Drain the chickpeas but catch the liquor. You'll need about one-third of it to ensure the hummus is creamy rather than dry.

Place all the ingredients into the beaker that comes with your hand blender or into the food processor. Whizz and check the flavour.

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