Hummus - the popularity it has gained in the last few years... We've all tried it, we all make it at home, we all love it - right?

Stefanija Nestorovska what is behind instagram profile and the blog snestorovska.com, says he's been making it for years and everyone who tried it said it was the best version ever. It's really delicious.

"Although there are a million ways to prepare hummus - I want to share with you my version of a classic, everyday spread that you should have in the fridge.

I say classic because this is the closest (homemade) version of that authentic hummus. Some of the new varieties or the ones you buy taste more like foie gras than hummus, I still love that slightly bitter, Mediterranean flavor, and this recipe is just that. So, if you're in the mood for a real hummus experience - you have to try it," says Stefania.

"Of course, you are free to adapt it according to your own taste. I want the tahini to predominate, and that's why the amount is the way it is. But the beauty of this recipe is that you can try it while it's being made, so you can adjust it if you don't like it or if you're missing something.

Just keep in mind that hummus gets tastier and tastier as it sits in the fridge. Especially when it stays in the fridge for a night, so the flavors will absorb each other and it will get a whole."

Stefania also suggests some ideas on how to use hummus:

→ As an addition to a salad meal

→ Spread for bread, toast, pastries, etc

→ As a spread for fresh vegetables (a great option for a healthy snack)

→ In combination with a main dish, for example: chicken, fish, another piece of meat, etc

→ As a pasta sauce

→ With falafel as the ultimate vegan dish!

And many other options and variants. I like to make a portion like this and during the week I combine it with literally all possible meals. It makes even the boring ones a little more fun and tasty, says Stefanija.

Recipe for classic hummus:

Ingredients:

– 2 cans of chickpeas
– 125 grams (1/2 cup) tahini
- juice of 2 lemons
– 80 milliliters (1/3 cup) the water from the can of chickpeas *
– 60 milliliters (1/4 cup) olive oil
- 2 cloves of garlic
- 1 teaspoon of salt
– 1 teaspoon cumin*
*Reserve more of the chickpea water if more needs to be added when blending

**Cumin is a spice – not to be confused with caraway. It can also be found in grains, so you can grind it in a blender at home. The taste is quite specific and authentic for hummus and Mediterranean diet. I personally love it and it really makes a difference when it's in hummus. But if you don't find it, don't worry - it will still be delicious.

Preparation:

Strain the canned chickpeas from the colander. Don't forget to save the guide. Wash the chickpeas with cold, clean water and drain. Add to blender.

If you have time (and nerves) you can peel the chickpeas. Just add them to a cloth, rub and they will separate on their own. This takes an extra 10-15 minutes and the result is a slightly creamier texture, but honestly, I never do it and I don't mind that little difference at all.

Add all the other ingredients and blend until the mixture comes together and you get a creamy, combined texture. Try how it tastes and if necessary, adapt with ingredients. Just keep in mind that the true flavor of hummus comes after it has been refrigerated overnight.

If necessary, add more of the chickpea extract for easier blending or as desired – depending on what texture you want (more liquid, thicker).

And that's it. Easy, simple – real, classic and authentic taste of hummus in a few steps.

It can be kept in the refrigerator, closed in a glass container, for 4-5 days (or more)...

I like to add a little olive oil on top, so it doesn't dry out on top when standing, but you don't have to.

Notes and tips:

→ The recipe above is specifically and exclusively for canned chickpeas. If you want to use chickpeas that need to be boiled beforehand – the recipe will have to be adapted, however, I wouldn't know for sure, so I can't say exact measures.

→ The recipe itself is quite quantitative, so if you want a smaller amount, just halve all the ingredients.

→ You need a good blender or food processor to get a nice, creamy mixture. Using a small blender will taste just as good, but you may need to add more liquid to make it easier to blend. Also, it might be better to halve the amount, because there are quite a few ingredients, but you'll have to decide for yourself because every blender, multitasker has different dimensions and motor power, so I couldn't know or guarantee. K. A.