Chickpea hummus
Quick and easy recipe for soft and creamy chickpea hummus
Servings: 4 servings
Const: low
Ingredients
- 250 g 8.82 oz dried chickpeas
- 1 tsp baking soda
- 4 Tbsp tahini sauce
- 150 ml water
- 2 Tbsp Olive oil
- 1/4 lemon (juice)
- 2 tsp cumin powder
- as needed salt & pepper
- 2 garlic cloves
Instructions
Before making hummus (with dried chickpeas)
- Soak the chickpeas in a large bowl. Be sure to put plenty of water because the chickpeas will swell.
- Let the chickpeas soak for at least 8 hours or overnight.
- Once the 8 hours have passed, remove the water and put the chickpeas in a pot with new water.
- Bring the water to a boil and add baking soda and salt to the water. Add the chickpeas and let them cook for 1 hour. The chickpeas will be ready when you can "crumble" them between two fingers.
- Drain the chickpeas and allow them to cool.
To make hummus (with already cooked chickpeas)
- If you use pre-cooked canned chickpeas, first boil them in a saucepan with bicarbonate of soda and plenty of water.
- Put all the ingredients in a blender except the oil and water.
- Blend all the ingredients, adding water little by little until you have the consistency you want.
- Put the hummus on a plate with the help of a spoon and add the oil. You can embellish it with some chili flakes, pepper and a few mint leaves