Hummus
Who doesn’t love Hummus? The Middle Eastern dip has become super famous all over the world not only because it is super delicious but also because it’s healthy, cheap and vegan friendly but few people decide to do it at home.
I used to think that hummus was a hassle to make (mostly because I dreaded the of the overnight soak for some reason) but have come to enjoy making it so much. It’s much healthier than store bought hummus and you can adjust the taste to your liking (I love more cumin in my hummus for example).
Some of my favourite ways to eat hummus are: plain, with pita or bread, wit vegetables (as a dip or with veggies from the oven), in a burrito, as salad dressing and with scrambled eggs.
Hope you enjoy the recipe
Prep Time: Overnight soak + 10 Min
Cooking Time: 40 Min
Ingredients for 4/6 people:
Dried Chickpeas - 250g
Garlic Cloves - 2 (crushes)
Ground Cumin - 1/2 teaspoon
Ice Cubes - 4
Lemon Juice - 100ml
Bicarbonate Soda - 1 teaspoon
Extras:
Paprika, Cumin, Za’atar
How to:
First of all, soak the chickpeas overnight in a bowl with cold water.
On the next day, drain the chickpeas, put them in a pan with the bicarbonate. Cover with water and simmer at medium heat.
Cook the chickpeas for around 30/40 minutes until they are soft but not mushy.
When the chickpeas are soft drain them. Now we can start mixing everything together. In a food processor place the still warm chickpeas, garlic, lemon juice, cumin and a pinch of salt. Mix until it is smooth.
The next step is a real “secret”. Open the food processor and add the 3 ice cubes and mix again until the hummus is creamy.
Adjust to taste - add salt, add water if it is too thick or lemon juice.
Place in a bowl, drizzle some olive oil on top with some optional toppings (cumin, za’atar, paprika) and serve with pita bread.