DIY Hummus dip


Who doesn't love a good portion of hummus on an apero night!


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


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.