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Homemade Hummus
Ingredients
- 1/2 kilo dried chickpeas
- water
- raw tahini
- 1 teaspoon baking soda
Preparation
Soak the chickpeas in water overnight, covering them with about 4 cm of water above the chickpeas.Rinse the chickpea grains and place them in a pot, adding enough water to cover them.
Cook with the teaspoon of baking soda for about an hour and a half after boiling, until the chickpeas are soft and fall apart easily between your fingers.
Blend in a grinder or food processor, adding tahini to taste while mixing.
Serve on a plate with paprika, olive oil, egg, or anything else you like.
I like to blend the hummus while it's still warm and eat it right away, but if you want to store it in the fridge for the next day or two, it's recommended to wait about two hours until it cools completely and only then blend it. This prevents bacteria from building up and a not-so-appetizing skin from forming on the hummus.
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