Dipear

When Palstelera first told me she was going to make hummus, I had no idea what she was even talking about. She had tried it in Edinburgh and told me it was some kind of chickpea purée. Chickpea purée? Well, yes — and a really tasty one. Since then we’ve made it loads of times for parties, because it’s a super easy appetizer to put together and it’s absolutely delicious.

What do we need?

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  1 large can of cooked chickpeas
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  2-3 cloves of garlic
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  1 tablespoon of tahini (sesame seed paste)

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  1 teaspoon of ground cumin
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  1 teaspoon of salt
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  100 ml (scant 1/2 cup) of olive oil
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  100 ml (scant 1/2 cup) of lemon juice

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  Sweet paprika
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How do we make it?

Rinse and drain the chickpeas.
Add all the ingredients except the paprika to a blender jug and blend until smooth.
Once it’s ready, taste and adjust the salt if needed.
Serve in a bowl, sprinkle a little sweet paprika on top and add a drizzle of olive oil.
Serve with breadsticks, grissini, toasted bread, pita, etc.

Tips:

If you’d rather, you can swap the canned chickpeas for some you cook fresh for the occasion, or leftovers from a delicious Cocido Madrileño/Maragato.
If it turns out too thick, you can add a bit more lemon juice or a splash of water.
[English version] HUMMUS **Ingredients:- 1 can of chickpeas
2-3 cloves of garlic
1 tsp tahini (sesamo seed paste)
1 tsp cumin- 1 tsp salt- 100 ml olive oil
100 ml lemon juice
Paprika
Wash and drain chickpeas.
Put all the ingredients into a bowl except sweet paprika and combine them in blender or food processor.
Taste and add some extra salt if need it.
Place in a serving bowl, and add a small amount of paprika and a bit of olive oil.
Serve with small toasts, grilled bread, pita bread, etc.
Tips:- Instead of canned chickpeas you can boil chickpeas for this recipe or use some you have from previous stews.
If the hummus is too dry, you can add some more lemon juice or even a bit of water.

Comments

zordor (2012-09-13 18:14:16):

Mmmh so good! Seriously, you didn’t know it? Come on, you really didn’t?! Hehe, that said… it gives you some terrible farts :P

Cuando Palstelera me dijo por primera vez que iba a hacer hummus no sabía ni de qué hablaba. Ella lo había probado en Edimburgo y me dijo que era una especie de puré de garbanzos ¿Puré de garbanzos? Pues sí, y bien rico que estaba. Desde entonces lo hemos preparado en muchas ocasiones para fiestas, ya que es un aperitivo muy fácil de hacer y además está buenísimo.

¿Qué necesitamos?

- 1 bote grande de garbanzos cocidos

2-3 dientes de ajo
1 cucharada de tahina (pasta de semillas de sésamo)
1 cucharadita de comino molido
1 cucharadita de sal
100 ml de aceite
100 ml de zumo de limón
Pimentón dulce

¿Cómo lo hacemos?

Lavamos y escurrimos los garbanzos.
Añadimos todos los ingredientes menos el pimentón en un vaso batidor y trituramos.
Cuando esté listo, rectificar la sal si fuera necesario.
Servimos en un cuenco espolvoreamos un poco de pimentón dulce encima y un chorrito de aceite de oliva.
Acompañar con picos, colines, pan tostado, pita, etc.

Consejos:

Si queréis podéis sustituir los garbanzos de bote por unos cocidos para la ocasión o que os hayan sobrado de un riquísimo Cocido Madrileño/Maragato.
Si veis que queda muy espeso podéis añadir más zumo de limón o un poco de agua.

[English version] HUMMUS **Ingredients:- 1 can of chickpeas

2-3 cloves of garlic
1 tsp tahini (sesamo seed paste)
1 tsp cumin- 1 tsp salt- 100 ml olive oil
100 ml lemon juice
Paprika
Wash and drain chickpeas.
Put all the ingredients into a bowl except sweet paprika and combine them in blender or food processor.
Taste and add some extra salt if need it.
Place in a serving bowl, and add a small amount of paprika and a bit of olive oil.
Serve with small toasts, grilled bread, pita bread, etc.

Tips:- Instead of canned chickpeas you can boil chickpeas for this recipe or use some you have from previous stews.

If the hummus is too dry, you can add some more lemon juice or even a bit of water.