Recipe: Hummus

paprika recipes

If you make peanut butter at home, then making hummus (chickpea paste) should be a piece of cake for you. I have tried other types of beans such as lentils, but I have always come back to chickpeas. Most often I use hummus in place of meat to add nutty and fatty flavor to go with a dish. Dishes I have tried hummus with include tacos, nachos, quesadilla, sandwich and what not. Of course it goes very well with fresh vegetable sticks. I often overeat celery with hummus because they are so good! This recipe uses a food processor, but it can be made without it: Simply transfer boiled chickpeas into a bowl and mash, and mix with other ingredients. It will take more time but you will be able to feel bits of chickpeas in the paste.

Tips: (1) For the best result, I recommend using freshly boiled chick peas. (2) Adjust the amount of salt and lemon juice to your liking.

Yield: About 1 cup


  • 130g chick peas
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon toasted white sesame seeds
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ½ teaspoon garlic, grated
  • ¼ teaspoon paprika

Cooking instructions

  1. If using dried chickpeas, soak overnight and then boil until soft. For fresh chickpeas, boil until soft.
  2. Combine all the ingredients except paprika in a food processor and process until the mixture is smooth in texture.
  3. Transfer to a serving bowl and sprinkle with paprika. You can optionally garnish with some olives, olive oil and a sprig of coriander.
  4. Enjoy with fresh vegetables or as dipping for chips!

This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer

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