Hummus is a popular Middle Eastern dip or spread that is traditionally made from chickpeas and blended with tahini, lemon juice and garlic. Standard garnish is olive oil and paprika or parsley. My recipe is a slight twist on the traditional because I add white wine vinegar which I think pairs nicely!
It is very easy to make at home! All you need is a food processor. I have two, a smaller and larger one. The small one is great for dips like this that serve a few people. I have made this hummus before for a cheese and veggie board. You can use hummus on sandwiches or a base for meats like lamb. Below is a meal with a rack of lamb. Here is the air fryer recipe, it’s DELICIOUS. I divided the hummus into 2 plates for the lamb but you can easily spread it out to 4 dishes because it is a lot of hummus.
Creamy Hummus
Ingredients
Instructions
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Drain your chickpeas and dump them into the food processor.
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Juice half a large lemon then add the tahini, water, cumin, garlic, white wine vinegar and a dash of paprika.
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Blend until smooth. Taste test and add anything more to taste.
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Serve topped with some paprika and a bit of olive oil.