Parsley paprika hummus

Parsley paprika hummus

Anyone up for Parsley paprika hummus ???

You can have this middle eastern dip with almost anything from pita bread to lavash to veggie sticks to chips and there is not stopping at one ! 

The one thing that you will always find in my fridge is hummus. 

I absolutely love this gorgeous middle eastern food and I make this in almost 3-4 flavours at all times. 

It's such an easy and healthy snack with loaded protein and good fat. This is my go to snack any time of the day. I just can't get enough of this super healthy super yum bum. 

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Serves: 250 grams

Ingredients :

2 cup boiled Chick pea (white chole)

1/2 cup leftover chickpea stock (water left after boiling)

2 tbsp tahini paste

1/2 cup olive oil 

1 tbsp white sesame seeds

1 tsp salt

1 tsp black pepper

1 tbsp paprika 

1/4 cup parsley

1/4 cup black olives

5-6 garlic cloves

4 tbsp lemon juice

Method :

Tahini paste- Dry roast sesame seeds until light brown and then churn them with 2 tbsp olive oil. Paste is ready.

1) In a mixer grinder add olive oil, garlic cloves, paprika, tahini paste, lemon juice, parsley, salt, black pepper and give it a good churn.

2) Add boiled chickpeas to the mixer and churn it until smooth.

3) The texture of hummus should be smooth but if its too thick then add chickpea stock depending upon the texture needed. I strongly recommend a thick texture so try to use 3-4 tbsp of chickpea stock.

4) Drizzle olive oil and paprika before serving and garnish it with parsley and fresh chopped olives.

P.S - You can store hummus for upto 2 weeks in freezer and use as and when required though I strongly recommend using it within a week and make fresh one with different flavour each time.

Keep cooking, Keep loving :)