This is my lazy version of Hummous, the famous Lebanese dip. I tend to use vinegar as, a middle eastern friend friend said that extends the shelf life without a noticeable difference in taste (also, saves me the trouble of squeezing lemons!!) I’ve garnished this one with chickpeas and paprika, other popular garnishes are cumin seeds, parsley, jalapeño and pine nuts. My little ones love taking flatbread rolls spread with Hummous in their lunchbox and their school is allergy free leading me to substitute the traditionally used sesame paste or, “Tahini” for Sunbutter also called, sunflower seed butter.
- Chickpeas, drained – 1 can (400 grams)
- Garlic Cloves – 2
- Sunflower Seed Butter – 2 tablespoons
- Vinegar – 2 tablespoons
- Warm Water – 1.5 cups
- Olive Oil, a big splash
- Salt, to taste
- Smoked Paprika – 1 teaspoon, for garnish (Optional)
- Dump all the chickpeas except 5 or 6, along with the garlic cloves, sunflower butter, vinegar, warm water and salt into the blender.
- My blender being a powerful one and takes 2 minutes on full power to purée to a silky, creamy mixture. If a slightly chunky consistency is desired, process for a lesser time.
- Transfer to a serving bowl and top with the remaining chickpeas.
- Splash the olive oil on top and sprinkle with paprika.
Enjoy with Falafels, traditional Lebanese bread pieces and an avocado salad as we did!