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
400 gr Cooked chickpeas
1/3 cup of water
1 small garlic
2 pinches of cumin
A pinch of sweet paprika
A pinch of salt
Step by step
- In a deep bowl, mix 200 g of drained chickpeas (reserving 5 whole chickpeas for decoration) and 1/3 cup of water.
- Brush very well until you get a smooth paste.
- 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.
- Crush very well.
- 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).
- 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.
- 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>
- 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.