Hummus with vegetables

There is hummus and then there is perfect hummus. And you can not compare the one you do from scratch with the one you buy in the store. First time I had a really good hummus was when I was on vacation in Dubai. I would say a really good hummus is so creamy and soft in the texture (mix it long enough) and the taste is perfect between the lemon, the spicy garlic and the sesame paste tahini.

This is the perfect Friday snack before dinner!

Ingredients:

• 1 can (15 oz) chickpeas (already cooked – If you want a super smooth Hummus, overcook the already cooked chickpeas for another 20 minutes)
• 4 tbs tahini (sesames paste)
• 1 garlic clove
• 1-2 lemons
• 1 tsp salt
• 4-8 tbs water
• ground cumin

Place tahini, salt, juice from the lemon (start with one and taste later on before adding more) and pressed garlic in a blender (or alternative, place it in a bowl and use a hand blender). Mix it for about 1 minutes. The paste should now be much thicker and lighter color. Add half of the water and mix a bit longer . Add the chickpeas. Now mix for an additional 2-3 minutes. When the chickpeas are mixed into the paste, add the rest of the water while mixing until it reach the texture you wish for.

Taste the hummus and add more salt, lemon or garlic if necessary. If you like, add some ground cumin to your hummus.

Serve directly. Garnish the hummus with some olive oil. Serve with vegetable sticks (I have orange pepper, cucumber, carrots in different colours) and pita bread.

You can keep your hummus in the refrigerator, covered with plastic wrap, for up to 3 days.

Smaklig måltid!

My plate is from Danish “Royal Copenhagen”.