Hummus Recipe & Video

This creamy, healthy, and rich homemade hummus as good as resturant. Those flavorful

Hummus is a dip or spread usually enjoyed as a cold appetizer with flatbread ( pita). It’s also served on the side, popular among Middle Eastern and Mediterranean cuisines.

Ingredients :

• 200g dry chickpeas

• 1 cloves garlic, minced

• 1 tbsp salt ( for soaking the chickpeas)

• 1/4 cup chickpea cooking liquid (reserved from cooking the chickpeas)

• 2 tbsp lemon

• 3 tbsp tahini

• 3 tbsp extra virgin olive oil

• Salt taste

• Paprika or sumac for garnish

• olive oil to drizzle

• a spoonful of the chickpeas for garnish

Soak Chickpeas Overnight - Place dried chickpeas , add 1/4 tsp baking soda and 1 tbsp fine table salt in a large container. Pour cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours. (It softens the skins)

Cook the chickpeas - Drain through a colander and rinse well under the cold tap. Transfer the drained chickpeas to a saucepan. cover with a couple of inches of cold water.

Cook until the chickpeas begin to bob to the surface, lose their skins, and break down when squeezed between finger and thumb.

slightly overcook the chickpeas .they will probably be tender enough after one hour, but cooking them for a bit longer will result in a creamier texture , peel the chickpeas and a cleaner flavour.

Drain the chickpeas ,saving 1/4 cup of the cooking liquid for use later in the recipe and Reserve a spoonful of the chickpeas for garnishing. Pick out the skins and discard as they float to the top.

Make the hummus - Tip the rest into the food processor with all the other ingredients .Let it process until it is completely chopped and hummus looks smooth and a little fluffy. Taste, and add salt as needed. Add more tahini or lemon juice if necessary.

serve hummus - Remove the hummus to a serving dish, dust with the paprika, drizzle with a little more olive oil, and serve.

Serve immediately, or store in an airtight container in the fridge for up to 4 -5 days.