Ingredients
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Ingredients
- 4 can (15 oz) of chickpeas drained and rinsed
- 1 cup tahini
- 8 cloves garlic peeled and minced
- 8 tablespoons fresh lemon juice
- 2 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup extra-virgin olive oil
- 8 tablespoons of water (optional)
- Optional toppings: paprika chopped parsley or extra olive oil
- 4
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Warm the oil in a large frying pan and cook the onion for 8 mins until it becomes translucent. Incorporate the garlic and sauté for 1 min. Increase the heat to medium-high, add the aubergines, and cook for 5 mins until they turn golden. Mix in the courgettes and peppers, continuing to fry for an additional 5 mins until they become slightly soft. Combine the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar, and 1 tsp salt, then bring the mixture to a boil.Step 2
Move the mixture to the slow cooker and let it cook on low for 5-6 hours or until all ingredients are tender and the sauce has thickened. Add seasoning, sprinkle with additional basil, and serve with sourdough if desired.
Recipe Story
Hummus is a delicious and healthy Middle Eastern dip made from chickpeas, tahini (sesame paste), garlic, lemon juice, and olive oil. It's incredibly easy to make at home and can be used as a dip for vegetables, pita bread, or as a spread on sandwiches.
This hummus recipe takes about 10-15 minutes to prepare, plus additional time for soaking the chickpeas if you're using dried chickpeas. You can also cook dried chickpeas in a pressure cooker or Instant Pot to save time.
Overall, this hummus recipe is simple, healthy, and incredibly delicious. Give it a try and impress your friends and family with your homemade hummus-making skills!
Makes about 2 cups of hummus and can be stored in the refrigerator for up to a week.
