This is a dish we learned to make in Venezuela, but the original recipe came from a Lebanese family. I have made some minor changes in order to be able to make it quickly…
- 2 cups canned chickpeas (drained)
- 2 Tablespoons Tahini (sesame seed paste)
- 1/2 lemon (juice)
- 1/2 teaspoon ground cumin (if you are in Germany, buy the cumin for this recipe at an Asian Market – German cumin tastes different)
- 1/2 teaspoon salt
- 1 dash allspice or four spice mix (Quatre-épices)
- 1 Tablespoon Olive oil
- sweet paprika and olive oil to decorate
- Pita bread to serve with
- Add all ingredients in a food processor and blend to a paste. If the chickpeas are too dry, it might be difficult to blend. To fix it (if it needs to), just add a little bit of water to the mix – the paste should be smooth, not dry, but also not watery.
- Spread some Hummus on a Plate (see above image), and then sprinkle some sweet paprika on top.
- Pour around 3 Tablespoons olive oil over the Hummus.
- Serve with toasted Pita bread