Quick hummus from tinned chickpeas

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Rinse the chickpeas in cold water and, if you have time, rub off the skins — it makes it smoother.
2. Mix the lemon juice with the tahini in a food processor.
3. Add the chickpeas, garlic and most of the olive oil and blend until smooth; if too thick, thin with the reserved liquid.
4. Stir in the salt and pepper.
5. Spread in a bowl, drizzle with the rest of the olive oil and serve with pitta.

Source: Wikibooks Cookbook – Hummus (Greek) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Similar recipes

• Hummus (chickpea and tahini dip) · Middle East & Caucasus
• Socca (Niçoise chickpea pancake) · French
• Falafel (fried chickpea balls) · Middle East & Caucasus
• Leftover Cocido Hash (Cocido mareado) · Spanish & Portuguese
• Revithia soupa (chickpea soup) · Greek
• Tahini chickpea bowl with roasted vegetables · Greek

More greek ideas

• Horiatiki (Greek salad)
• Tzatziki with toasted pitta
• Spanakopita (spinach and feta pie)
• Fakes (Greek lentil soup)
• Fasolada (Greek white bean soup)
• Gigantes plaki (baked giant beans in tomato sauce)
• Dolmades (stuffed vine leaves)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch