Arabian
More Suhoor Recipes
Servings: 4
INGREDIENTS
- 100 gm (3.5 ounces) dried chickpeas
- 1 tsp baking soda
- 1½ tbsp Tahini
- the juice of half lemon
- 1½ tbsp extra-virgin olive oil + 1 tbsp to drizzle on top (optional)
- ½ clove garlic crushed
- ½ tsp salt
- ¼ tspcumin
- 1 tbsp cooking water
- 1 tbsp each to garnish (optional): paprika, whole chickpeas and extra virgin olive oil
DIRECTIONS
- Soak the chickpeas overnight in cold water and 1 teaspoon of baking soda. Baking soda helps softening them quicker.
- The next day, rinse with fresh water, bring it to a boil on high heat, then let it simmer on low heat until soft (more or less than 1 hour).
- A white foam will appear on top, try to scrape it out.
- Once the chickpeas are cooked, drain the chickpeas but reserve some of the water as you might need it.
- Blend the chickpeas for 1 minute and add tahini, extra virgin olive oil, lemon juice. Keep mixing until it becomes creamy.
- Also add the garlic, salt and cumin and blend for 3-4 minutes until thoroughly mixed.
- If it's too thick then add 1 tablespoon of the chickpea cooking water.
- Taste and adjust the seasonings, adding more salt or lemon if needed
- Place in a shallow bowl, drizzle 1 tablespoon of olive oil and garnish with a few chickpeas, sprinkling with paprika.
- Serve the homemade Hummus immediately with flat bread or cover and refrigerate.