This time, I’m taking you to southeast Turkey, where you’re guaranteed to find the best hummus. Of course, if you want to spare yourself the flight, you can make your own hummus at home. Even though it might look bland to some, hummus has a variety of flavors, all which get together to make up this creamy goodness. You can eat it on a piece of toasted bread, with carrots/cucumbers or simply itself alone. What is even better, is that hummus is vegan and you can keep it in the refrigerator (assuming you have the willpower to not eat all of it by then) up to 5 days! It’s super simple to make, all you’ll need it a food processor and 10 minutes!
- 2 cups of chickpeas (drained)
- 4 tbsp of tahini
- 3 tbsp of water
- 3 tbsp of lemon juice
- 2 cloves of garlic
- half tbsp of cumin
- pinch of salt and pepper
- olive oil
- dill, parsley or some fresh mint
- Peel your chickpeas first. You may use this technique to make the process quicker.
- Put all your ingredients (except water) in the food processor and blend until your mixture is smooth.
- Add water according to the consistency of your hummus and keep blending.
- Drizzle some olive oil and serve with some fresh mint, dill and/or parsley.
As simple as that!