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Hummus
Prep Time 15 minutes
Cook Time 3 hours
Soaking time 12 hours
Course Lunch, Main Course
Cuisine Mediterranean
Servings 1 people

Equipment

  • Food Processor

Ingredients
  

  • 180 gr cooked chickpeas (7-8 tbsp) [6.3 oz]
  • tbsp tahini - non whole
  • tbsp freshly squeezed lemon juice
  • 3 tbsp water
  • 1 clove garlic
  • ½ tsp ground cumin
  • 1 tbsp olive oil (extra virgin)
  • a bit of ground sweet paprika
  • salt

Instructions
 

Preparing the Chickpeas

  • Place the amount of dried chickpeas you wish to cook in a large bowl with cold or tap water, covered completely - the water surface should be at least twice the height of the chickpeas as they will expand.
  • Let them sit for 12 hours, replacing the water at least once.
  • Drain the chickpeas and place them in a pot with cold water.
  • Bring the water to a boil and lower the heat to a simmer.
  • Let the chickpeas cook for 3 hours. If white foam surfaces on the water, take it out with a spoon occasionally.
  • You can now use the chickpeas for hummus, freeze them for later use or eat them as is (they are delicious with black pepper).

The Hummus Paste

  • If using frozen chickpeas - place them in a bowl with boiling water to thaw. Replace the water with fresh boiling water if they cool. The beans should be hot enough so the paste made is warm.
  • Ground the chickpeas in a food processor or blender to the finest powder possible.
  • Add the other ingredients and mix.
  • If the paste is too thick add more water, a tbsp at a time.
  • You can serve the hummus in a bowl with chickpeas, onion, olive oil, and spices (cumin and paprika).