Hummus is one of my favorite dips, I like it with veggies or chicken, pita bread, cracker cookies, I could probably even eat by itself!
Every time I buy some chickpeas I can't resist but make some hummus. Up until today I would only use dry chickpeas for my dip just because I always felt like reserving some extra chickpeas to make falafel later, this time around I was like, I am gonna use the canned ones, and to be completely honest with you guys, I think that canned chickpeas are the way to go, I still love hummus made of home cooked chickpeas, don't get me wrong, but there's something about the way they preserve the garbanzos in cans I guess? There's something about that I like :D.
Ingredients:
- 1 (450g) can chickpeas;
- half of a roasted red bell pepper;
- 4 roasted garlic cloves;
- salt and pepper to taste;
- half tea spoon ground coriander;
- half teaspoon ground cumin;
- a pinch of light chili powder;
- 1 table spoon tahini paste;
- 50 ml lemon juice;
- 50 ml extra virgin olive oil.
Ingredients for garnish:
- extra virgin olive oil;
- flax seeds;
- roasted pumpkin seeds;
- smoked paprika;
- ground turmeric;
- fresh cilantro (chopped).
Method:
Just like any dip I'd assume this one is extremely easy to make, place all of the ingredients into your food processor and pulse until they turn into a smooth paste.
Top with whatever garnish you please and enjoy! I had some Italian spice flat breads around, they worked :D!
The images were taken with a Canon EOS 5D Mark III and a Canon EF - 50mm - F/1.8 lens.