I spend my time between Amsterdam and Jakarta. Growing up in Amsterdam made me very multi cultural, which I’ve experienced as a very good thing that I’m grateful for. I love to travel, meet new friends with all sorts of cultural backgrounds and the bonus of all is trying out new food during our travels. I don’t really have a favorite cuisine, but somehow I have a thing for the Middle Eastern cuisine. Therefore the hummus is one of my favorite dips. Back in Amsterdam I would often make some dips for an afternoon snack, like guacamole, baba ganoush and creamy hummus. It’s such an easy and satisfying dip and cheap too. However in Jakarta, you will find some pre packed hummus in supermarkets and they cost around 15 euros per pack, as they are imported. Making homemade hummus became an almost weekly activity in my kitchen, it’s fast and requires little ingredients. So go for it friends!
The Hummus Dip
- 1 can (400 gram) of chickpeas (garbanzo beans) or use dried chickpeas which you need to soak overnight and cook afterwards
- 2 tablespoon of tahini
- 2 garlic cloves
- 3 tablespoon of water
- 1/2 lemon juice
- pinch of sea salt
- 1 teaspoon of ground cumin
- pinch of ground paprika and dried parsley for garnish
- virgin olive oil (optional)
Pita Or Flat Bread
- whole wheat pita or flatbread
- 4 fresh medjool dates
- shredded mozzarella cheese (optional)
Use a food processor and combine all ingredients and blend until you can a smooth creamy texture. If it’s too dry, add more water or olive oil. Add salt to taste.