Oil-Free Hummus Recipe
For these no-oil days of fasting.
Ingredients:
1 can (15 oz / 425 g) of chickpeas (garbanzo beans), drained and rinsed
2 tablespoons tahini (sesame seed paste)
2-3 tablespoons lemon juice (freshly squeezed, to taste)
1-2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika (optional, for garnish)
Salt to taste
2-4 tablespoons cold water (as needed)
Fresh parsley, chopped (optional, for garnish)
Instructions:
Drain and rinse the chickpeas under cold water. This removes the excess sodium if you’re using canned chickpeas and prepares them for blending.
In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Blend until the mixture starts to become smooth.
Gradually add cold water, one tablespoon at a time, and continue blending until you reach your desired consistency. The hummus should be creamy and smooth. You might need 2 to 4 tablespoons of water, depending on your preference.
Taste the hummus and adjust the seasoning. You can add more lemon juice, garlic, or salt if needed.
Transfer the hummus to a serving bowl. If desired, sprinkle a bit of paprika, a few whole boiled chickpeas, and chopped fresh parsley on top for garnish.
Serve the hummus with fresh vegetables, pita bread, or as a spread on sandwiches.
