The creamy spread hummus, is widely used in the Middle East as an appetizer with bread or Arabic pie. Our beloved Chef Carolina Doriti is cooking a different version of this traditional dish, using the Wise Greece products for our Wise Home Cooking Series!..
300 gr / 2 cups boiled chickpeas
130 gr tahini
80 ml freshly squeezed lemon juice
2 garlic cloves, roughly chopped
6 tsp Sweet and Hot Florina Peppers sauce by Yiam
½ tsp ground cumin
½ tsp ground coriander seeds
½ tsp sumac
½ tsp Sweet paprika
Approx. ½ – ¾ cup water
Salt to taste
Extra virgin olive oil
Roast chickpeas (optional)
Fresh thyme leaves
Place chickpeas and garlic in a blender and process until smooth. Add in the sweet and hot pepper sauce, the spices and salt and pulse. Add in the tahini, some water and lemon juice into the mixture and blend well. Add as much water as it needs to give it the required texture. The final result should be creamy, smooth and thick. Adjust the salt if necessary, mix and serve.
To serve, garnish with extra virgin olive oil, some baked chickpeas, sweet paprika and fresh thyme leaves.
Serve as a dip along with vegetable, breadsticks, crackers, grilled pita bread or regular bread.
Product we used: