HUMMUS à la Ricardo

Hummus (Chickpea Dip) Preparation 5 MIN

Output about 500 ml (2 cups)


Ingredients

- 1 can 19 oz (540 ml) chickpeas, rinsed and drained 1/2 cup (125 ml) water
- 2 cloves garlic, crushed
- 1/2 cup (125 ml) tahini (sesame butter)
- Juice of 2 lemons
- Salt
- Cumin, cayenne pepper, parsley and olive oil (optional)


Preparation

1. In a blender or food processor, purée the chickpeas, water, garlic, tahini, lemon juice and salt until smooth. 
2. If desired, sprinkle with cumin, cayenne pepper and/or parsley, and drizzle with olive oil.
3. Serve as a dip with plain or toasted pita bread, or serve with grilled meats and poultry. 

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DOUBLE PORTION version Sophie

• 2 cans of 540ml chickpeas
• 250 ml water + 
• 250 ml jus de citron + 
• 250 ml tahini
• 6 cloves garlic
• Salt and pepper
• Cumin 2-3 sprinkle
• parsley and olive oil 

Note : faire deux bol séparés pour épargner le mixer avec 1 can + 125ml of each : water, lemon juice, and tahini.