Hummus is great to use as a veggies dip, spread on the cracker or any other way you like it. I love having it in the fridge and ready to satisfy my hunger is between the meals or to use it as a part of the meal.
Chickpeas (Garbanzo beans) are rich in fiber, essential vitamins, minerals and protein.
It will make you feeling full until the next meal and keeps the blood sugar stable.
There is nothing better than serving hummus with some olive oil and Za’atar spice to create this great Middle Eastern taste.
See original recipe here
You can use canned chickpeas or soak the dry beans in the water for at least 4 hours(I soak them overnight). To prepare the chickpeas for a future use, top it with the liquid(water or chicken broth) one to two inches above the top of the beans. Bring the chickpeas to boil, reduce the heat and cook it for one to one and a half hours.
If using the canned chickpeas, rinse them well under water to remove all the salt and various additives.
One 15-ounce can (425 grams) chickpeas
1 full lemon juiced
1/4 cup tahini
1 clove of garlic
2 tbsp. olive oil
1 tspm. sea salt
1/2 tspn. ground cumin
3 or more tbsp. of water(add slowy to make sure it’s not to thick and not too thin consistency)
Dash of cayenne pepper
Combine all the ingredients in the mixer, and start with about 3 tbsp. of water first. Add if necessary to reach the right consistency.
Store it in a container in the fridge for up to one week. Drizzle some olive oil on top of the hummus before serving and sprinkle with Za’atar spice for an amazing flavor.