The BEST Hummus of Your Life | Spanish Morrococo de Jaén Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Roughly chop the onion and garlic and add them to the hot oil. Stir, then keep stirring every minute so they cook evenly.
3. Meanwhile, finely grate the tomatoes to get 1/2 cup (120 grams) of tomato sauce.
4. When the onion and garlic are lightly browned, after 6-8 minutes, add the grated tomato and simmer.
5. When the tomato has slightly thickened, about 4 minutes, add the drained chickpeas, paprika and cumin, and season generously with sea salt and black pepper. Stir, then break some chickpeas apart as you cook.
6. Sauté the chickpeas 3-4 minutes, then remove from the heat. Add the vegetable broth and blend until creamy.
7. Spoon the hummus into a shallow bowl, drizzle with olive oil, and top with the reserved chickpeas, a little smoked paprika and chopped parsley. Serve warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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