- 2 cups dried chickpeas
- ¼ to ½ cups of tahini sauce
- ¼ to ½ cups of lemon juice
- 1 to 2 cloves of garlic
- Salt to taste
- Olive oil
- Optional: Paprika or parsley for serving
The
secret to a smooth hummus is peeling the skin from the chickpeas…Yes, I know…It
sounds like tedious work. The good news you can purchase peeled chickpeas but
in case you can’t find it follow the steps below.
Soak the chickpeas in water overnight. Make sure to use plenty of water since
the chickpeas will absorb most of it and almost will double in size.
Cover the chickpeas with enough water, add baking soda and bring it to a boil.
Reduce the heat to medium and let it simmer until the chickpeas become tender.
It can take up to two hours. Add water if needed. The skin will mostly fall
off.
Drain the chickpeas and rinse it a few times while rubbing the chickpeas
between your hands to remove any remaining skin.
In the bowl of a food processor, whip the tahini, garlic, and lemon juice to a smooth paste. Add half of the cooked chickpeas and process until well blended. Add some cold water if needed. combine the remaining chickpeas and keep blending until Hummus looks like a paste.
Once refrigerated, hummus thickens. In that case, add a little lemon juice or water until the mixture is smooth and has the consistency of a creamy paste before serving it.
Check this cool video on how to make hummus.