Hummus is an integral part of the dining tables of Israel and the entire Middle East.

    healthy homemade chickpea hummus with olive oil and smoked paprika, wooden background, top view Anna Shepulova

    Hummus is a protein-rich super delicacy! You can season it with cheese cumin, and you can get a wonderful red color by mixing in pieces of ripe beetroot.


    (for 8 people)

    350 g of dried chickpeas

    3 cloves of garlic

    a pinch of salt

    a couple of lemons

    150 g of sesame paste or tahini, for example from a can

    about a teaspoon of cheese cumin

    4 tablespoons of olive oil

    1. Drain and rinse the chickpeas that have been soaked overnight until they are dry and cook them in a pot on low heat in plenty of water for about 50 minutes.

    2. Pour the mixture into a colander, rinse with cold water and drain. Then puree it in a food processor and mix in the chopped peeled garlic cloves in a mortar with salt.

    3. Mix in lemon juice, sesame paste and cheese gum. If you want the mixture to glow red, stir in a few pieces of ripe beetroot.

    4. If the mixture seems thick, thin it with drops of water.

    5. Let the mixture rest in the refrigerator, covered, for about half an hour.

    6. Portion the hummus into bowls or plates and use a teaspoon to press small grooves into the portion, where you sprinkle oil. Decorate the treat with olives, parsley and lemon wedges. Enjoy the delicacy with sesame pita bread.

    Galeb, 80, has been making hummus for 70 years. Iltalehti met the man in Tel Aviv and got the recipe. Juha Veli Jokinen