Hummus

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

1. Soak the chickpeas overnight in cold water and 1 teaspoon of baking soda. Baking soda helps softening them quicker.
2. 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).
3. A white foam will appear on top, try to scrape it out.
4. Once the chickpeas are cooked, drain the chickpeas but reserve some of the water as you might need it.
5. Blend the chickpeas for 1 minute and add tahini, extra virgin olive oil, lemon juice. Keep mixing until it becomes creamy.
6. Also add the garlic, salt and cumin and blend for 3-4 minutes until thoroughly mixed.
7. If it's too thick then add 1 tablespoon of the chickpea cooking water.
8. Taste and adjust the seasonings, adding more salt or lemon if needed
9. Place in a shallow bowl, drizzle 1 tablespoon of olive oil and garnish with a few chickpeas, sprinkling with paprika.
10. Serve the homemade Hummus immediately with flat bread or cover and refrigerate.