Feels like summer is here, and so are the summer snacks ! Try out this Berbere hummus to spice up your summer picnic.
- 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) skins off
- Zest of 1 lemon
- 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
- 1/4 cup (60 ml) well-stirred tahini
- 3 garlic cloves, minced
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 1 1/2 teaspoon Berbere (or any of our Thirteen spices)
- Salt to taste
- 2 to 3 tablespoons (30 to 45 ml) water
- Sprinkle of Berbere spice, for serving
1. In a food processor, combine the tahini and lemon zest and juice, and blend for 1 minute, make sure to scrape the sides and bottom of the bowl to gather the unblended bits. Process for 30 seconds more.
2. Add the olive oil, minced garlic, Berbere, and a 1/2 teaspoon of salt. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain, and rinse the chickpeas and add them to the processor OR if you remove the skin from the chickpeas it helps to create a smoother texture. A little time consuming but well worth it. put the rinsed chickpeas on some paper towel and rub off all the skins. once skins are removed add them to the processor.
3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
4. Taste for salt and add as needed. Serve hummus with a drizzle of olive oil and sprinkle of Berbere spice. You can store homemade hummus in an airtight container and refrigerate for up to one week OR eat it all right away. That's how we do it.