Living in Middle East for number of years, I have learned a lot about the rich Arabian heritage and food culture. I learnt this recipe from a Lebanese friend of mine who is a great neighbour – we exchange a lot about history and cultures of our homelands. Trust me, this is a staple recipe that everyone who lives in the Middle East must know – a mezze platter is never complete without a beautiful and rich homemade hummus!
Recently hummus has gained a lot of popularity for being vegan-friendly and rich source of protein, and the best part is that it's easy to change it up and experiment with delicious new flavours! Check out the recipe for my Sun-dried Tomato Hummus here, and my Basil Pesto Hummus here.
PREP TIME: 10 minutes
MAKING TIME: 5 minutes
YIELDS: 500g approx./ one medium serving bowl
1x400g can chickpeas
2 cloves garlic
2-3 tbsp tahini paste
1 1/2 tbsp olive oil
1/4 tsp salt or to taste
2-3 dash of freshly cracked black pepper
3 tsp lemon juice
1 tbsp brine water in which chickpeas are preserved/ fresh water
1 tbsp parsley, chopped
1 tbsp zereshk berries (optional)
1 tbsp extra virgin olive oil