Hummus with Tahini
Directions
- 1Place soaked chickpeas in a pot.
- 2Add water and baking soda.
- 3Bring to a boil and remove any foam that forms.
- 4Cook for about three hours until chickpeas are tender.
- 5Drain and rinse the chickpeas, removing any skins.
- 6Cool the chickpeas before processing.
- 7Place the chickpeas in a food processor.
- 8Process for about five to seven minutes until smooth.
- 9Add ice, garlic, salt, and lemon salt.
- 10Add tahini.
- 11Add vegetable oil.
- 12Process until smooth.
- 13Transfer the hummus to a bowl.
- 14Cover with cling film and chill in the refrigerator for a couple of hours.
- 15Serve and enjoy.
Ingredients
- 0.5 kg chickpeas (dry ) before soaking
- 1 tablespoon baking soda
- 0.5 cup ice cubes
- 4 pieces ice cubes
- 1 tablespoon salt
- 0.5 teaspoon lemon salt
- 1 clove garlic
- 1 cup tahini
- 250 g tahini
- 0.25 cup vegetable oil
Equipment
bowlpotspoonslotted spoonplatecolanderfood processorcling film
Tips
- Soak the chickpeas overnight.
- Boil chickpeas for two and a half to three hours on very low heat (cooking time varies depending on the size of the chickpeas).
- After preparing the hummus, chill it for two hours or overnight for a firmer texture.
- Garnish with cumin, paprika, and olive oil.
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