Chickpea hummus: a simple and versatile dish

Tips for making your own chickpea hummus 

Like all simple recipes, it's the details that make the difference between a good result -- and a great result. So here are our tips for making a different kind of chickpea hummus, more flavorful and tasty:

• No problem using precooked chickpeas in glass: just be careful to choose those without additives or preservatives.
• Use tahina, not sesame seed oil; it has a different texture and flavor, giving your hummus the classic toasted aftertaste.
• Use the spices from the original recipe: cumin and sweet paprika.
• You can use the blender to make the cream; only thing, be careful not to overheat the mixture.
• Serve hummus accompanied by warm pita bread and fresh vegetables cut into sticks.
• If you find the sauce too thick, add a little EVO oil; it will help make the chickpea hummus more velvety and smooth.

Extra virgin olive oil: how to make your chickpea hummus unique

As in many of the sauce and cream recipes, extra virgin olive oil plays an essential role in the preparation of chickpea hummus:

• EVO oil enriches the flavor of the dish with its fruity and herbaceous notes.
• It helps add creaminess to chickpea hummus, especially when added in preparation.
• It helps preserve chickpea hummus by creating a protective layer on its surface that counteracts oxidation and mold growth.
• It is light and extremely digestible, unlike seed oil, which tends to burden the liver.
• It is rich in antioxidants and monounsaturated fats, which are beneficial to health.

For our recipe we used Il Casolare Rustic Natural Extra Virgin Olive Oil, which is particularly suitable for raw uses because of its fruity flavor.