I love Hummus as a spread, a dip on crackers, a substitute for Mayonnaise, and even as a dressing thinned down. Either way, it is one of the most versatile and healthy vegan gluten free items in my tool chest.
This recipe is simple, but really tasty.
Soak 1 cup chickpeas 8 hours,
drain & simmer 30 minutes in water to cover by 1 inch with 1 tsp. bicarbonate of soda till soft.
Rinse remove skins Add to food processor!
Add with chickpeas:
2 Tbsp. tahini
3 clove garlic
1 tsp. cumin
1 tsp. Za'atar
1/2 tsp. smoked paprika
1/2 lemon juice
Big pinch salt
Blend all well, add 2 Tsp. olive oil
Slowly add 2 Tbsp. ice water until creamy smooth.
Serve and garnish with a drizzle of olive oil, some of the Za'atar spice, paprika and some fresh chopped parsley.