- 400g of canned chickpeas
- 50g Conservas BayMar olives
- 1 garlic clove
- 1/2 lemon juice
- Ground cumin
- 60ml of extra virgin olive oil
- 40g of tahini or sesame paste
- Sesame seeds to decorate
- Pumpkin seeds to decorate
- Fresh rosemary to decorate
- Place the olives in the blender. Note: we will not throw away the governing liquid, it will serve to lighten the hummus in case we need it.
- Wash and drain chickpeas and add them to the blender along with: half a lemon’s juice, a peeled garlic clove, the tahini, some ground cumin, and extra virgin olive oil.
- Put some salt to taste.
- And we mash everything.
- If the mixture becomes too thick to work with, we add some of the olive covering liquid and continue. As the hummus is lightened, it will be easier for us to beat the mixture.
- The consistency to be achieved must be creamy, without becoming liquid. That's why it's important that we don't go too far when adding the government fluid.
- Once mashed, let the mixture rest in the fridge for 30 minutes
- Finally, before serving hummus, we can spray it with extra virgin olive oil and sprinkled with sesame seeds, rosemary leaves and pumpkin pipes, for example. It's completely optional. Go taste it!
- Serves: 8 people
- Type of recipe: appetiser
- Difficulty: easy
- Total time of preparation: 10 minutes