Hummus
Chickpea dip made of canned chickpeas and tahini, with ground coriander and finely chopped vegetables
Equipment
- Stick mixer
Ingredients
- 2 cans of 400 gr of chickpeas (523 gr of drained chickpeas);
- 1 large clove of garlic or 2 small;
- juice of half of a large lemon;
- 4 tbsp. of tahini;
- 0.9 dcl of water, add more if necessary;
- 1/2 tsp. of salt.
To sprinkle on top of hummus:
- 2 pieces of dried tomatoes from oil, finely chopped;
- 1 small red onion, finely chopped;
- some virgin olive oil to drizzle on top;
- a couple of pieces of canned chickpeas;
- some chilli flakes;
- 1 large cherry tomato, sliced;
- 1 small red bell pepper finely chopped;
- a bit of chopped fresh parsley;
- a pinch of dried coriander.
Instructions
- Drain chickpeas from excess water, wash it out, drain and put in a deep bowl or container.
- Add the rest of the ingredients for hummus and blend with a stick mixer, blend until creamy consistency, add a bit more water if necessary. Hummus should become thick and creamy, but not too thick.
- Serve hummus on a large plate. By using a tablespoon, shape several shallow dents on the surface.
- Drizzle on top with a bit of olive oil.
- Arrange prepared ingredients over the surface. Place tomato slices in the center. Add the rest of the ingredients one after another by making half rounds. Sprinkle a bit of ground coriander on top. Add a piece of parsley in the center. Drizzle the surface again with a bit of olive oil and serve.