HOMEMADE HUMMUS FROM CHICKPEAS: Recipe for a Healthy Spread
Hummus is such a simple spread, yet so rich in flavor. A classic Arabic dish that was originally made in Egypt—at least according to the records—and now it is served all over the world. It is made from chickpeas and may be one of the oldest recipes that exist, writes the portal Kuvar.
Recipe for Homemade Chickpea Hummus
Ingredients
200 g dried chickpeas
juice of ½ lemon
2–3 tablespoons tahini (or homemade from 100 g sesame seeds)
2–3 tablespoons olive oil
2–3 cloves garlic
½ teaspoon ground cumin (optional)
salt – to taste
For homemade tahini:
100 g sesame seeds – lightly toasted in a dry pan
Preparation
Soaking chickpeas: Soak them in plenty of water overnight to swell.
Cooking: In the morning, drain the water, add fresh water, and cook until the beans are completely soft (the skins will come off easily when rubbed between fingers).
Preparing tahini (if making at home): Toast the sesame seeds in a dry ceramic pan until golden yellow, then grind them in a blender.
Blending: Mash the cooked chickpeas well, add lemon juice, salt, tahini, olive oil, garlic, and cumin. Blend everything together until smooth and creamy.
Serving: Drizzle with olive oil and sprinkle with paprika or chopped parsley if desired.
Extra tip: The listed quantities are for a larger amount of hummus; if you’re the only one eating it or just for one day, halve the quantities.
