Hummus: 400 gr for less than €1

Good morning another day! Today I come with another one of those improvised recipes. As I told you, from now on I want to run the blog in a different way and upload more content every week. Although I do want to bring you my most elaborate recipes as always, I also want to leave room for improvisation and share my recipes from any given day. For this reason, this recipe does not have a step-by-step photo either, but it is not necessary because it is super easy. In fact, it is so easy and it seems so classic to me, that I had never uploaded it because it seemed too basic. But I think it deserves a good corner in this blog, it is an essential in the kitchen (vegan, vegetarian or any other).

I have been eating hummus since my first months as a vegan. I think I’ve already told you, but the first few months I ate it so much so much (on toast, with picks, in sandwiches -hummus, hummus with mushrooms, hummus with piquillo peppers, hummus with tomato- , with vegetable crudités…) that I later went months without eating it because I hated it. Imagine how much hummus he ate daily to hate it! LOL

Ingredients

400 gr Cooked chickpeas
1/3 cup of water
1/2 lemon
Sesame seeds
Olive oil
1 small garlic
2 pinches of cumin
A pinch of sweet paprika
A pinch of salt

Step by step

  1. In a deep bowl, mix 200 g of drained chickpeas (reserving 5 whole chickpeas for decoration) and 1/3 cup of water.
  2. Brush very well until you get a smooth paste.
  3. Then add the other 200 gr of chickpeas, a squeeze of lemon, another long stream of olive oil (count up to 3 seconds, more or less), the peeled garlic, a pinch of salt, a teaspoon of paprika and two pinches of cumin.
  4. Crush very well.
  5. Check the density and if we want it softer, we add a little more water and grind (for me, 1/3 cup of water for every 400 gr of chickpea is perfect).
  6. Also check if the flavor is to your liking or if you need more salt, lemon, cumin or paprika. I insist that this is going very well. I love that it has a strong flavor.
  7. Serve in a bowl, decorate with some chickpeas on top and add a splash of olive oil to decorate and generous paprika and some sesame seeds on top.< /li>
  8. And voila! Serve it with picks, toast or crudités. If there is any leftover or you are going to take a long time to serve it, store it in the fridge.
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