- 500g pre-cooked chickpeas
- 40ml water
- 4 tbsp extra virgin olive oil
- ½ lime juice
- 1 clove of garlic or ¼ red onion of Tropea
- 2 tsp of sweet paprika,
- Salt, pepper and parsley to taste
|Preparation Time||10 mins|
Hummus is a Middle Eastern dip/spread today famous all over the world, traditionally prepared with mashed chickpeas and sesame seeds paste (Tahini); it is widely used as a condiment for pita and falafel or with Injera bread, but can also be served as a dip for appetizers (e.g. with fresh vegetables, as in pinzimonio) or with Piadina.
How to make hummus? We decided to prepare hummus without Tahini, choosing a Peranzana based extra virgin olive oil by Azienda Agricola Lamedica Oleum (Torremaggiore, Apulia) instead; we chose this monocultivar EVO oil because we believe that its vegetable notes and Mediterranean scent really manage to give more character to this preparation.
- Mash together the chickpeas and red onion (or garlic) in a mixer until the texture gets creamy. Add the water and mix again.
- Add to the mix the extra virgin olive oil and lime juice.
- Season your dip with the paprika, and salt, pepper and parsley to taste.