Hummus
Hummus contains lots of protein and fiber. Chickpeas are high in iron, folate, phosphorus and B vitamins. Lemon juice contains immunity-boosting vitamin C and antioxidants.
- 250 gr chickpeas cooked
- 60 ml lemon juice (1 large lemon)
- 60 ml tahini
- 1 garlic clove (minced)
- 2 tsp olive oil
- 1/2 tsp ground cumin
- Salt to taste
- 2-3 tsp water
- Dash paprika for serving
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Put all ingredients in food processor and process until well blended. Add a bit of water or olive oil if hummus is not yet smooth or until you reach perfect consistency.
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Taste for salt and adjust as needed. Store homemade hummus in an airtight container and refrigerate up to one week.
You can either use canned chickpeas that are already soaked and precooked or you can use dry chickpeas and follow the instructions on the package for soaking and cooking.
