This classical Arab dish, originally from Beirut, Libya, is a favourite the world over with vegetarians and non-vegetarians alike. Hummus is incredibly quick and easy to make and once you’ve learned how to do it and I guarantee it will soon become one of your most useful recipes, and a real crowd pleaser too.
Hummus is high in iron and vitamin C, and the chickpeas provide a great source of dietary fibre. When eaten with bread (the standard method), it provides a complete protein serving due to the mixing of grains and pulses and is therefore a very useful addition to vegetarian and vegan diets.
I usually serve this as a dip, with some kind of flatbread such as Pita or Naan for scooping up the Hummus, but it’s also great with chopped fresh veggies such as carrot or celery sticks, broccoli, red-peppers or even asparagus sticks. As another interesting variation you can try adding half a red bell pepper to the blended ingredients, or even a jalapeño if you like it spicy or are feeling a bit daring.
Whatever you decide to do, one serving probably won’t be enough, so be sure to have enough ingredients on hand to make a second (or even third and fourth) batch when your guests start clamouring for it, as I guarantee they will!
What you’re going to need:
What you have to do:
Preparation Time:Â 5 minutes
Cooking Time: n/a
Serves:Â 2-4
Difficulty: easy
Tags: chickpeas, cumin seeds, dip, flatbread, garlic, Greek yoghurt, hummus, lemon juice, moroccan hummus, olive oil, paprika, salt, sesame paste, tahini, vegetarian, yoghurt
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