Travels with a Gourmet

a food lover's travels, memorable meals, culinary trials and gastronomic experiences

During Lent, we avoid meat on Fridays but after several weeks of alternating fish and pizza margheritas, I decided to make hummus and pita chips for a change. It’s a welcome alternative to a salad and is a wonderful fiber-filled snack.
Hummus (serves 4 as a snack)
  • 1 225 gram can of chickpeas
  • 2 cloves garlic, peeled
  • juice from 1 lemon or to taste
  • 6 Tbsp. Tahini (sesame paste)
  • 3 Tbsp. olive oil
  • paprika or cayenne pepper
  • freshly ground black pepper
  • salt
  • olive oil for drizzling
  • Pita bread, split in the middle and quartered
  • Place the sliced pita triangles on a baking sheet. Drizzle with olive oil and bake in a 220C oven for 20 minutes.
  • Drain the chickpeas and save 1/2 cup of the liquid. Put the chickpeas in a food processor with the liquid and whiz until it makes a smooth paste.
  • Add the tahini, lemon juice, olive oil and garlic. Process until very smooth.
  • Season with salt and pepper and cayenne or paprika.
  • Scoop into a bowl and flatten out with a spatula.
  • Drizzle with olive oil and sprinkle with a bit more paprika or cayenne.
  • Serve with the crispy pita chips or with warm pita bread.
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One thought on “Hummus

  1. Chinot says:

    What perfect timing! I was just talking to my sisters about making hummus earlier this week, instead of the yucky (instant) stuff you can buy in the deli here… I’ll give it a try this weekend and let you know how it goes.

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