How to Make Hummus （フムスの作り方）
Hummus is versatile. It’s so convenient and so tasty. I eat it with pita, steamed veggies, toast, injera and so on. You can make it ahead and keep it in the fridge for at least a couple of days. If you make it at home, yours will be a lot better than the one you buy from a store. Besides, you know what’s in it when you make it. You wouldn’t use any preservatives or additives like potassium sorbate or sodium benzoate. You don’t have to use canola oil, instead, you can use your favorite best quality extra virgin olive oil. So make it at home!
hummus
And when you do it, make sure to add enough lemon juice and salt. I made it with less lemon juice one time just because I didn’t have enough, and it didn’t taste the same.
Also if you don’t put enough salt, it would taste bland and boring. Too much salt will be pretty bad too. So always taste it before you serve it and adjust the sourness and saltiness.
| Prep Time | 15 minutes |
| Servings |
|
- 1 lb cooked chickpeas (2 cans / 450g) drained and rinsed
- 6 tbsp tahini
- 3 clove garlic
- 2 lemons juiced or more to taste
- 6 tbsp extra virgin olive oil
- 3 tbsp water
- 1 tsp salt or more to taste
- cumin powder
- pinch of mitmita or paprika
- parsley finely chopped
- pita bread or any kind of bread
Ingredients
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- In a food processor, put chickpeas, tahini, garlic, lemon juice, extra virgin olive oil, water, salt, and cumin powder and puree.
- Using a spoon or ladle, make an indent in the center of the hummus. Pour extra virgin olive oil. Sprinkle mitmita or paprika and chopped parsley. Serve with pita bread or your favorite bread
Make sure to add enough lemon juice and salt. I made it with less lemon juice one time just because I didn't have enough, and it didn't taste the same.
If you don't put enough salt, it would taste bland and boring. The right amount of salt is one of the most important components in home cooking, I think. Too much salt will be pretty bad too. So always taste it before you serve it and adjust the sourness and saltiness.
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