Hummus means “chickpeas” in Arabic. It is also one of our most important appetizers, but it can also be served with grilled meat. Preferably, we make it with dried chickpeas that have been soaked overnight, but you can also use canned chickpeas.
SERVES: 8
INGREDIENTS:
- 4 cups (about 800 g) dried chickpeas
- 2 teaspoons baking soda
- Water
- ⅖ cup (100 g) tahini
- 2 teaspoons minced garlic
- ⅖ cup (95 ml) lemon juice
- Salt
- Olive oil
- Whole chickpeas for decoration
INSTRUCTIONS:
- Clean and rinse the chickpeas and let them soak in water with a teaspoon of baking soda overnight.
- Rinse and drain the soaked chickpeas. Place them in a saucepan, cover with cold water, and add a teaspoon of baking soda.
- Boil the chickpeas over high heat until they have softened, which takes about 1 hour.
- Once the chickpeas are cooked, you can remove the shells that float to the surface for a smoother texture, although this step is optional.
- While the chickpeas are still warm, mix them into a paste.
- Add tahini, minced garlic, lemon juice, and salt to the chickpea paste. Adjust the quantities of each ingredient according to your taste preferences.
- Mix all the ingredients together until well combined.
- Serve the hummus in a bowl, garnished with whole chickpeas and a drizzle of olive oil.
