Serving: 2 kg Hummous
Preparation time of chickpeas: 1 night + 2 h
Preparation time: 10 min
500 g chickpeas, dried
1 teaspoon baking soda (sodium bicarbonate)
3 l water
1-2 tablespoons cumin
4 toes of garlic, pressed
200 g tahini from unshelled sesame seeds
100 ml freshly squeezed lemon juice (3 lemons)
1-3 teaspoons salt
half a bunch of parsley
100 ml extra virgin olive oil
50 g pine nuts
- Wash the chickpeas in a large cooking pot, rub well with your hands and pour away the used water.
- Soak the washed chickpeas in the specified amount of water and soda for one night.
- Boil the mass the next day; do not place the pot lid on top of the pot, otherwise the chickpeas will over boil.
Once the chickpeas are boiling, reduce the heat and simmer for another 2 hours until you can crush the chickpeas with your finger.
It is important to steadily scoop up the white foam which is produced during cooking – so DO NOT lose sight of the pot.
- Drain off the remaining water and store in a separate pot for later use.
- Now puree the chickpeas with the help of a wand or a mixer, and if necessary, add some of the boiled chickpea water in order to get a smooth mass.
- Add cumin with the garlic and puree together.
- Then add sesame paste (tahini), lemon juice and some salt. If necessary, pour in more of the boiled water. The texture of the hummous should now be soft and creamy.
- Season the hummous and add more salt, cumin and/or lemon, as you like.
- Spread the chickpea spread on a soup plate or in a jar using a spoon to shape a large shallow hole.
- Decorate with cumin, parsley and pine nuts, and then sprinkle with some olive oil.
- Serve the hummous with the home-made pita bread in the traditional way.
Article by Pauline Eberts
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