People who love to experiment culinarily can add ingredients based on their taste and put their own spin on the appetizer.
Hummus is filling while low in calories at the same time. It's rich in iron and proteins. With the popularization of healthy eating, veganism and vegetarianism, hummus has been gaining ever more territory because its original recipe does not contain products of animal origin.
The traditional recipe includes 1 cup dried chickpeas or 2 cups canned, 8 tablespoons olive oil, 3 garlic cloves, 4 tablespoons lemon juice, 4 tablespoons tahini (sesame puree), 1/2 teaspoon ground cumin, salt, paprika.
Soak the chickpeas overnight, boil them and drain. Keep the water from the boiling. Then puree and add all the other ingredients.
The mass needs to be smooth, thick but be able to drip from the spoon when turned upside down. If it's too thick add some of the water from the boiling. Form it in a plate, garnish as desired. Often when serving, whole bunches of parsley are offered with which to dip the hummus.
A nonstandard recipe sure to impress every fan of this appetizer is walnut-lemon hummus.
To make it you will need 2/5 cup walnuts, 1 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon cayenne pepper, 1 2/3 cups canned chickpeas, 1/5 cup olive oil, 3 tablespoons lemon juice, 2 garlic cloves, 1 teaspoon salt.
Bake the walnuts in a dry pan until they begin giving off a pleasant aroma and let them cool. Braise the cumin and coriander seeds in the same pan for 30 seconds. Grind the seeds to powder. Put the drained chickpeas, the olive oil, lemon juice, finely chopped garlic, salt and powdered spices in a blender.
Hummus that contains yoghurt is also highly popular. If you're on a diet, this following recipe for hummus with yoghurt is more suitable for you because of the absence of tahini and olive oil.
The required ingredients are: 1 2/3 cups chickpeas (canned or fresh), 1 garlic clove, 1/2 cup yoghurt, 1 tablespoon water, salt and lemon juice to taste.
First blend the soaked overnight fresh chickpeas or canned ones, along with the garlic. Add the yoghurt, water, lemon juice and spices.