CREAMY LEVANT STYLE HUMMUS

Creamy levant style hummus-by Eve Javis

Hummus is one of the best party snacks! At least for me.

Super quick and super simple, no need to make it super fancy! Best served with all the fresh vegetables from your local farmers market. You can use good quality chickepas from a jar ( like ‘Bold bean’, Spanish or Turkish ones).

Ingredients:

1 jar of good quality chickpeas drained

2 tbsp of lemon juice

a generous pinch of salt

1/2 tsp of gr. cumin

1 clove of garlic

1/2 cooked beetroot ( the real stuff will make the colour pop) TIP: make it beetroot!

1 ice cube or 1 tbsp of ice water to emulsify

TIP: make it beetroot!

add 1/2 large cooked beetroot ( the real stuff will make the colour pop more)

Toppings:

Dill

Aleppo pepper

isot pepper

sumac

zaatar

Method:

Heat up the canned chickpeas in water with cumin and some salt ( depending on how salty they are). boil for about 5-10 min till you see skins separate. Drain.

Blitz as you would. Add more water if too thick.

remove 1/2 of the mix and then blitz the rest with the beet. check for seasoning and serve with evoo and toppings.