Soak 2 cups of dried chickpeas in cold water over night.
The next day, boil the chickpeas for about 1 hour or until they can be squished between two fingers.
Drain the chickpeas of water.
Freeze half to use to make humus two weeks later, because that is how ofter you should be eating humus … at least!
The other half throw into a food processor with:
- The juice of 3 lemons
- 4 table spoon of tahini sauce
- Two cloves of garlic
- bit of olive oil
- cumin
- salt
Mix for 2 minutes
Serve on a flat plate and garnish with olive oil, parsely and cumin.
Present it with pita bread.
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Now that I had so much fun playing with my digital camera and editing things in MovieMaker, I can’t stop thinking about all the possibilities …. what next?
This is so close to my own recipe. I do a lot more tasting as I add things though, because I never measure things exactly. Sometimes I mash mine by hand, with a potato masher, and then whisk it with a fork.
Glad to see my hummus recipe resembles yours, Elen! I always thought I made good hummus, and seeing that it’s similar to yours makes me sure of it. 🙂
Thanks so much for the recipe!!! My husband loves Humus!!! Now I can make it for him!!!
I like my humus thick, but I kept burning out blender motors before I found that stick blenders have the torque to do the job right.
There are some interesting variations you can do with the spices too. One of my favorites is to use Indian garam masala. Chinese five spice blend is good too.
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Good, I live hummus, regular, with spinach &, everything that gives a great flavor.
Thank You😄😄