Who doesn't love a good portion of hummus on an apero night!
Ingredients
100g chalo chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
pinch salt
1 tbsp tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread
Instructions
The day before Soak the chickpeas in a pan with plenty of water of 8 to 12h. Boil them in plenty of water for 45 minutes to 1 hour.
Cooking Day
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy puree. Add more lemon juice, garlic, cumin or salt to taste. Pour out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
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