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Hummus is the Arabian word for chickpea. So it is a spread, dip or an appetizer made from chickpea, olive oil, lemon, garlic and tahini.
If you are looking for some healthy spreads and appetizers this hummus recipe should cover your needs because it contains iron from the sesame seeds- tahini, vitamin C from the lemon and vitamin B6. Combined with bread it covers our protein needs. This dip is very significant in vegetarian diet.


500 gr. of chickpea cooked or 1 (425 gr) can chickpeas
(peel of the skin if you can not find the skinless chickpea in the store)

1 clove garlic, crushed

1 teaspoon cumin powder

3 tablespoons tahini

1 teaspoon kosher salt

juice of 1 lemon

50 ml. olive oil

keep some of the water chickpeas were cooked in or some of the water that was in the can

sweet red paprika and olive oil for serving

or a spoon or two of Greek yogurt

Start with the chickpeas. If you have canned ones, drain them, keep half a cup of the water that was in the can. You might need to add some to the paste to regulate its density.

If you decide to cook chickpeas, let them stay in a bowl with water during the night. Wash them well in the morning, peel of the skin if you want to have a smoother hummus. Place chickpea in a pan with fresh water and cook.
When cooked wash them well with fresh water and set them aside.
Make sure you kept at lest half a cup of the water where chickpeas were cooked.

Now, take a food processor or blender and start with the tahini and lemon juice. Pulse them together for a while, and start adding some chickpeas and oil, and water slowly so you are sure you have a smooth hummus. Add garlic, cumin and salt. At the end try it, add more lemon juice or salt, depends on your taste. I usually add more lemon juice.

Pour hummus in bowl or plate, add more olive oil on the top. Sprinkle some red sweet paprika and serve.
If you have and love Greek yogurt, place a generously filled tablespoon of it in the center of the bowl.
Serve it as an appetizer or a dip with pita bread on the side or as a snack spread on roasted bread slices.

Menu Ideas