Hum­mus, like from Greece

Ingre­di­ents

for 2–4 servings

• 3 tbsp Tahi­ni
• 2–3 tab­les­poons fresh­ly squeezed lemon juice
• 60–120 ml water (depen­ding on the desi­red consistency)
• 1 clove of garlic
• ½ Med­jool date
• 1 can Chick­peas (approx. 400 g), drai­ned or 1½ cups coo­ked chickpeas
• ½ tsp sea-salt (optio­nal, to taste)

Top­pings

• ½ tsp Papri­ka powder
• ½ tsp dried ore­ga­no
• ¼ cup cucum­ber (diced)
• ¼ cup cher­ry toma­toes (chop­ped)
• 2 tbsp red oni­on (fine­ly chopped)
• 2 tbsp fresh pars­ley (chop­ped)
• 2–3 Boti­ja oli­ves (pit­ted & chop­ped, optional)
• 1–2 tsp lemon zest (fresh­ly grated)
• 1–2 teas­poons fresh­ly squeezed lemon juice

pre­pa­ra­ti­on

• Blend tahi­ni, lemon juice, water, gar­lic, and half a date in a high-per­for­mance blen­der until cre­a­my and frothy.
• Then add the chick­peas (and optio­nal salt) and blend for 2–3 minu­tes until you have a par­ti­cu­lar­ly smooth hum­mus cream. Add more water if needed.
• Spread the hum­mus onto a flat pla­te or into a bowl with low sides.
• Sprink­le with papri­ka pow­der and oregano.
• Then add cucum­bers, toma­toes, oni­ons, pars­ley, oli­ves, lemon zest and lemon juice as toppings.
• Ser­ve and enjoy. Ide­al with vege­ta­ble sticks or cris­py AW-com­pli­ant crackers.