Hummus Recipe Bbc - Delicious And Nutritious Dip For Every Occasion

Introduction

Ingredients

• 400g can of chickpeas
• 2 tbsp of tahini
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp paprika
• 1 lemon, juiced
• 4 tbsp of extra virgin olive oil
• water
• salt, to taste

Instructions

1. Drain and rinse the chickpeas and set aside.
2. In a food processor, add the tahini, garlic, cumin, paprika, lemon juice, and olive oil. Pulse until the mixture is smooth.
3. Add the chickpeas to the mixture and pulse until it becomes a smooth paste. If the mixture is too thick, add water, one tablespoon at a time, until it reaches the desired consistency.
4. Taste the hummus and add salt if necessary.
5. Transfer the hummus to a bowl and drizzle with olive oil and a sprinkle of paprika, if desired.
6. Refrigerate the hummus for at least 30 minutes before serving.
7. Serve with pita bread, vegetables, or use as a spread on sandwiches.

Nutrition

• Calories: 70
• Protein: 2.5g
• Fat: 5.4g
• Carbohydrates: 3.5g
• Fiber: 1.1g

Tips and Variations

• If you don't have tahini, you can substitute it with peanut butter or almond butter.
• If you prefer a smoother hummus, you can remove the skins from the chickpeas before blending.
• You can add other ingredients to the hummus, such as roasted red peppers, sun-dried tomatoes, or olives, to add more flavor.
• If you want to make a larger batch of hummus, simply double or triple the ingredients.
• Hummus can be stored in an airtight container in the refrigerator for up to one week.
• If you want to make a healthier version of hummus, you can use less olive oil or substitute it with water.
• If you want to make a spicier hummus, you can add a pinch of cayenne pepper or chili powder.
• You can also use hummus as a dip for crackers, chips, or as a topping for baked potatoes.

Conclusion