Hummus, the creamy dip that hails from the Middle East, has a reputation of being a clean and healthy food. Chickpeas (also called gram or Bengal gram), hummus’ main ingredient, give you protein, which is a good source of carbohydrate and fibre. Like other members of the legume family, they routinely top lists of the healthiest foods.
I serve this dip with French fries, kebabs or pita bread. My son loves its taste. Once he finished the entire bowl of hummus before the pita bread was served on the dining table.
- Chickpeas: 1 can or boiled chickpeas (250 g)
- Tahini (sesame paste): 1/4 cup
- Garlic: 1-2 cloves
- Olive oil: 2 tablespoons
- Lemon Juice: 2 tablespoons
- Combine all the ingredients and grind them — smooth or coarse as preferred.
- Add a little water if the mixture is a bit hard while grinding.
- Sprinkle paprika on top with a touch of olive oil.
You can adjust the proportions of the ingredients to taste, depending on how strong you want the flavour to be and how thick you like your hummus. Start with less liquid than you what you think might be needed. You can always add more as you blend it, but if you add too much, you’ve got a sauce, not a dip.