Hummus is a dip/spread that I started to like while visiting Israel a few years back. I noticed that it seemed to be part of every meal - hummus at breakfast, hummus at lunch and hummus at dinner. It could be eaten with slices of bread or with fresh cut vegetables.
- 120 grams or 4 oz. of mixed beans of chickpeas, green peas, and kidney beans
- 1 Tbsp ground white sesame seeds
- 1 Tbsp fresh lemon juice
- 1 clove of crushed/pressed garlic
- 1/4 cup of minced pan roasted red paprika
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper
- 1/3 tsp coriander ( substitute parsley if unavailable )
- 1/4 tsp salt
Preparation:
In a food processor or a an electric blender, put the drained beans. Mix the spices and salt, then sprinkle the mixture over the drained beans. Mix, then blend the sesame seeds, lemon juice, crushed garlic and roasted red pepper. Serve in a small bowl topped with some greens like cilantro or Italian parsley. Enjoy!
Note:
Since storing food in the fridge for days isn't my preference, I usually recalculate the recipes I find on the web to make the amount I want - and that is usually for 2 or 3 persons.
