Servings: 2
INGREDIENTS
- 2 cups dried chickpeas (garbanzo beans)
- ¼ cup cooking water
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- ¾ cup raw tahini
- ¼ cup water (add gradually as needed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Soak the chickpeas in water for at least 10 hours.
- Drain the water, rinse well and transfer to a deep pot.
- Add the baking soda and cover the chickpeas with water. Bring to a boil, then lower the heat to medium-low and cook until they are completely soft, about 1-1.5 hours.
- During this time, remove the foam and the chickpea shells from the cooking water.
- When the chickpeas are ready, you can set some aside for garnish.
- Transfer the chickpeas to a food processor and add the rest of the ingredients. Process until you get a smooth and soft paste. Keep in mind that hummus solidifies in the fridge, so it is okay if the texture is more liquid-like.
RECIPE NOTES
Serving options:
◦ Put some chickpeas on top of hummus, and add olive oil, parsley, paprika and cumin. ◦ Onions and mushrooms: fry onions and mushrooms until they golden, then add parsley, turmeric, cumin and paprika. ◦ Ground beef: fry an onion until golden, then add ground beef and pine nuts and cook until the liquid is reduced. Add spices to taste.