Quick hummus
Votes: 5
Time: 15 min.
Quick hummus - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans (400g each) chickpeas, drained
- 2 cloves garlic, minced
- 1.5 tsp salt
- 1/3 cup tahini sesame paste, mix well
- 5 tablespoons lemon juice
- 1/4 cup olive oil, plus extra for serving
- Sumac or cumin to taste, optional
We recommend
Cooking the dish according to the recipe:
- Place the chickpeas, garlic, and salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini, and process for another 15 seconds.
- Add lemon juice and 1/4 cup water and blend for 20 seconds, then scrape down the sides of the bowl. With the processor running, add the olive oil and blend for another 20 seconds, or until smooth.
- To serve, spoon the hummus into a bowl, drizzle with olive oil, and sprinkle with sumac or cumin, if using.
Exit: 2.5 tbsp.
Categories:
recipe / Simple and quick recipes / Quick snacks / Sauces / Dips / / Arabic cuisine / Alton Brown
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