Serving size: 6 Perparation time: 30 min.
seasame seeds 5tbsp
garlic 3 cloves
chickpeas (canned) 200g (1 cup)
reserve 3 tbsp liquid from can (drain and rinse chickpeas)
Greek yougurt 1 tbsp
olive oil 2 tbsp
lemon juice 3 tbsp
sugar 1 pinch
cayenne pepper 1 pinch
paprika powder 1 pinch
chopped fresh parsely 2 tbsp (optional)
sweet red pepper 1 (optional)
seeds and white membrane removed
1. Toast the seasame seed in a dry skillet for two minutes stirring frequently until golden brown. Halve the garlic cloves. Puree the chickpeas with the blender bar, or XL chopper accessory together with 2-3 tablespoons of reserved chickpea can liquid, sesame seeds, garlic, yougurt and 1 tablespoon of oil to form a smooth paste.
2. Add the lemon juice and puree the mixture for a few seconds more. Season the hummus with the sugar, cayenne pepper, salt and pepper.
3. Transfer into a shallow dish and create a apiral shape with a teaspoon. Drizzle with the remaining oil and dust with paprika powder.
4. Garnish with finely chopped parsely and red pepper cut into strips.
Hummus Taste tip:
Great with naan bread or pita bread.