I love humus and I eat it a lot: as a side dish to salads, as a spread on my canapés, and sometimes as a salad dressing itself. This is a classic humus recipe with an extra kick. If you want to keep it simple just leave out the mustard and voila.
Prep time: 10 min
- 75g tahini paste or sesame seeds
- 400g tin of chickpeas, save the liquid
- Juice of 1/2 lemon
- 2 tbsp. extra virgin olive oil
- 1 tsp. ground cumin
- 2 garlic cloves
- 2 tbsp. Dijon mustard
- 1 tsp. mustard powder
- ½ tsp. cayenne pepper
- Freshly ground black pepper to taste
1. If using sesame seeds, place them in a blender and grind until they create a paste.
2. Blend all ingredients until smooth, adding the chickpea liquid a little bit at the time. Depending on how thick consistency you prefer, you might use all of the chickpea liquid or just a little bit.
3. Taste for seasoning and add a little bit more olive oil, lemon juice and cumin if needed.