Things to know about Greek Hummus Recipe
Why buy hummus in the market if it only takes 10 minutes to make it at home? Save time and money by making your hummus at home. It will be fresher and you will know exactly what is in it. You can make this hummus exactly the way you like it with small changes to the seasoning quantities. Once you make this hummus, you will never look at a store-bought the same way again. Even though the specific origins of hummus are unknown, it originated in the Middle East. It is a combination of pureed chickpeas, tahini, lemon juice, olive oil, garlic, and spices. It is a part of meze platters in the Middle East and Greece and is an international star with many different variations.
Flavourful Greek Style Chickpeas with Sesame Dip. Traditional Recipe of Greek Hummus.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 400 grams (14.11 oz) Chickpea Canned or Boiled
- 3 tbsp Tahini
- 1 pc Lemon Large
- 4 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 tsp Salt
- ½ tsp Ground Cumin Powder
- ½ tbsp Water
- 1 tsp Paprika Powder
- In a food processor, mix tahini and lemon juice, and pulse for 1 minute until the color becomes light and the mixture is thick. Then add the chickpeas and blend until they are minced.
- Add the garlic and start pulsing. Slowly add the olive oil to the processor. Do not pour the oil all at once. Blend the mixture until all the oil is incorporated.
- The hummus should be smooth without any chunks in it. Season your hummus with salt and cumin.
- Add the water and pulse for another minute. Once you are happy with your seasoning, transfer to the serving bowl.
- Drizzle some olive oil and sprinkle paprika on top of the hummus before serving cold. Kalí órexi! Enjoy your meal!
- You can remove the tahini from this hummus if you are allergic to sesame.
- You can adjust the lemon juice and garlic to your preference.
- You can experiment with fresh herbs, cucumber, or tomatoes with this hummus as well.
- You can remove the skin of the chickpeas by pinching and squeezing the chickpeas.
- You can boil the chickpeas if you choose to use dry ones. Place the chickpeas into the water and boil until they are soft.
— Specific Atributes of This Recipe:
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