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The Classic Hummus Recipe!

Every now and then we make Turkish or Lebanese style dinner at home and invite family members or friends over. This is usually the main dish in my homemade Middle East Feast. Where I make Kibbeh, Falafel, Baba Ganoush / Moutabel.. Shish Kafta and Tawook Grill. My hubby loves this meze dishes and grill together with fattoush salad or tabbouleh. 

Hummus became the number one famous dip worldwide. Its origins as we all know from the Middle Eastern cuisine . If you want a great flavor and texture to your hummus it is easy enough to make at home. All you need is a food processor and the ingredients and then you can adjust it to suit your own tastes: a little more garlic, more lemon? Just taste it and add as you go.


Soaking and cooking your own chickpeas makes this a very cheap and cheerful dip for parties, but it is just as good and much quicker to use can chick peas. Just grab a packet of pitas from the freezer to toast and you have a tasty impromptu basis for a casual lunch in minutes.


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Ingredients

1-2 garlic cloves depending on size
a 400g chickpeas drained or the equivalent weight of home-cooked chickpeas
4 tablespoons lemon juice
3 tablespoons tahini
½ teaspoon salt
2 tablespoons extra virgin olive oil

¼ teaspoon paprika, coriander or parsley for garnishing 

Method 

Start the food processor running and then drop in the peeled garlic cloves. When they are finely chopped add the chickpeas, lemon juice, tahini, salt and cold water. Process until you have the texture you like best. Fairly smooth with a little texture is ideal. Taste and add a little more lemon juice, tahini or salt if necessary, according to your personal preference. You can also add more cold water it you prefer it thinner.

Serving Hummus:

Scoop the hummus into a shallow bowl and then sprinkle with the paprika and drizzle over the oil just before serving.

Serve with warm pita bread or raw vegetable sticks to dip into the hummus. Or make it into a lunch dish and dollop hummus into the hollow pitas with a generous amount of salad.

Storing Hummus:

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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