Hummus comes from the Middle Eas, it’s made from chickpeas, sesame puree, lemon juice and garlic. This creamy paste is easy and quick to make yourself. It is a staple of the Lebanese mezze and the Algerian and Tunisian kemias which consist of an assortment of small dishes that are served before the meal.
For a delicious variation of traditional hummus, I propose this version with Arugula.
Chickpea, like all legumes, is a naturally rich source of vegetable protein, several vitamins and minerals and dietary fiber. In addition, it’s low in fat, and like all plant foods it doesn’t contain cholesterol. No need to be vegetarian to enjoy its flavor and its benefits!
- 1 can chickpeas
- 1 cup of arugula
- 2 tbsp. f lemon juice
- 1 tbsp. tahini
- 3 tbsp. olive oil
- 1 clove of garlic
- 3 tbsp. water
- ½ tsp shiracha sauce
- Salt to taste
- Put all the ingredients in your food processor and mix until smooth. If necessary, add a little water to make it smoother.
- Keep in a cool place until serving.