Make-your-own hummus

Ingredients

• 400 grams drained chickpeas
• 3 cloves of garlic
• 2 tablespoons lemon juice (I used the juice of 2 lemons)
• 3 to 4 tablespoons tahini (sesame paste)
• 1 teaspoon ground cumin
• 1 teaspoon paprika powder
• a generous amount of olive oil
• salt and pepper
• Coriander (optional)

Instructions

1. 1

   Soak the chickpeas in a bowl of water, at least 4 hours but preferably overnight. Then drain the chickpeas and peel the garlic cloves. Put these together in a bowl or pan. You can also buy (organic) chickpeas that are ready to use.Now add the lemon juice, the tahini, ground cumin and half of the paprika powder and a few generous tablespoons of extra virgin olive oil. Then mix with an immersion blender (or put it in a good food processor) until the hummus is a smooth paste.You decide how thick or thin the hummus should be, so add olive oil as desired to make the hummus a bit more fluid.Taste your hummus. Is it still a bit bland? Then add some more ground cumin, tajin and/or paprika powder and some salt and pepper.Before serving, drizzle a little olive oil and sprinkle paprika powder for garnish. Optionally you can also add some chopped coriander. You can keep the hummus in a container in the fridge for several days. It's that simple.Enjoy! Delicious on (baguette) bread or on a cracker. Also nice with sliced cucumbers, sliced tomatoes or arugula as extra topping.