INGREDIENTS
- 2 cups uncooked chickpeas
- 1 teaspoon sodium bicarbonate
- 4 pieces big garlic clove
- 1/4 cup olive oil ( 60 ml )
- 1 tablespoon of garlic powder
- 1/2 tablespoon cumin powder
- 1/4 teaspoon coriander powder
- 1/2 teaspoon paprika powder
- 2 tablespoon tahini paste
- 4 ice cubes
- salt ( as you taste ) - I had approximate 1 tablespoon
- *water ( only if it is needed, if the texture is too thick for your taste- in my case I add none )
- 1 tablespoon lemon juice ( I like it better without )
INSTRUCTIONS
Add your dry chickpeas into a bowl, add sodium bicarbonate, cover with water and let it soak overnight.
Remove the water and wash the chickpeas
Add them to a deep pot, add water, and boil for approximately 30-40 minutes ( it can vary depending on the size of the chickpeas )
Keep your eyes on it, as it starts to boil it makes a white foam which you can remove with a spoon. If it stays unattended the foam might drain from the pan.
Once it boiled, remove the water, let it cool out, and rub the chickpeas between your hands under running water. This will help you remove most of the skin, which will make your hummus creamier and also easier to digest
The skin will flow on the top of the water so you can remove them as you pour the water down
6. Add your chickpeas into a blender/food processor, add the olive oil, all the condiments, and ice and start to blend them all.
Transfer it to a deep plate and you can add olive oil, seeds, chilli flakes, etc
Serve it best at the temperature of the room
Enjoy!
*Notes
You can use pre-boiled chickpeas but the taste might be different. It's very common for canned chickpeas to have citric acid which changes their taste.
I used sodium bicarbonate to reduce the boiling time, which does not make a difference in the taste.
You can remove/add other condiments- as for your taste.
Tahini paste is also very important, some of them are very bitter and might make your hummus bitter as well. You can use less
For my presentation photo I added on the top fried chickpeas, parsley, chilli flakes and sesame seeds
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