Hummus recipe

I love hummus. I also love how people pronounce it. I’d happily take a day shift and work at Anat just to hear everybody’s pronunciation of the word as they order their shwarma’s.


Hummus is awesome with just about everything in my opinion. I even smother it onto my burgers if it’s around. So simple to make yet people buy it by the tub at retail stores.
Perfect as a dip for tortilla chips…and just about anything else you’d like to dip. Try this recipe and thank me later.

Canned chickpeas 440g
Tahina (or Tahini paste) 45ml
Lemon juice 75ml
Finely chopped garlic 5g
Ground cumin (pinch)
Salt (pinch)
Finely chopped parsley (8g)
Extra virgin olive oil 100ml
Smokey paprika (pinch)

1. Place one spoon of the chickpeas in a separate bowl.
2. Place all the ingredients except the spoon of chickpeas, paprika and parsley in a food processor and blend until smooth. If the puree is too dry add a little bit of water to it.
3. Garnish the bottom and rim of a serving bowl with the chopped parsley.
4. Pour the hummus into the middle of the bowl and place the chickpeas and remaining parsley on top of the hummus. Drizzle a generous amount of olive oil on top to prevent it drying out. Sprinkle more parsley on top as well as paprika.


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