Classic homemade hummus, the best recipe from Israel and Palestine
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Składniki
Ingredients
  • 250 g dried chickpeas (or about 500g canned, drained)
  • 2 teaspoons bicarbonate of soda
  • 250g tahini sesame paste
  • juice of 1 lemon
  • 3 medium Garlic cloves
  • 1 comprehensive teaspoon salt
  • 2 teaspoons cane sugar
  • ½ teaspoon cumin
  • ⅓ teaspoon pepper
  • 75-100ml cold water
Wykonanie
Instructions
  1. One day earlier, pour cold water over the dry chickpeas so that you have 2 times more water than chickpeas, add one teaspoon of baking soda and leave overnight to soak. The next day, pour out the water from the chickpeas, rinse thoroughly and pour over clean water, again the water to chickpeas ratio should be 2:1. Add to it the remaining 1 teaspoon of baking soda and simmer for about 30 minutes. (Note: The cooking time depends on the size of chickpeas, but also of the producer, the cooking time can thus be 20-40 minutes, you should periodically check whether the grains are cooked enough). When the chickpeas break and crumble under the pressure of the fingers and their's center become to be creamy-buttery, not floury anymore, chickpeas are ready. Drain the water and rinse thoroughly in cold and fresh water. Drained cooked chickpeas place in a blender with the remaining ingredients, except for cold water. Blend until you get a thick and very creamy mass. Then pour a trickle of cold water (70-100ml) while blending. Pour in enough water until the consistency is rare enough for you. Continue blending until you get a perfectly creamy hummus. Serve with your favorite bread, crackers or sliced ​​vegetables. Bon Appetit :)
Recipe by Karolina Gawrońska-Kasperska | dietetyczka at https://karolinagawronska.pl/the-best-palestinian-hummus/