Making your hummus gives you a hint of sophistication at your table. Plus, you can spice it up to your liking.
Ingredients
- 250gr chickpeas
- 2 minced garlic cloves
- 2 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- ½ tablespoon cumin
- 1 tablespoon tahini
Mise en place
- If you buy dry chickpeas, you must leave them overnight in a bowl of water before preparing them. So, I highly recommend using canned chickpeas on your first try.
Directions
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Drain and rinse the chickpeas into a large pot, cover with 3 centimetres of water and bring it to a boil.
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Reduce the heat and simmer until they reach your desired tenderness (around 1 to 1/2 hours).
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Drain the chickpeas one more time after cooked and bring them to a food processor with lemon juice, olive oil, cumin, minced garlic, tahini, salt and 1 tablespoon of water.
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After a few minutes of processing, the chickpeas become a thick, whipped paste. Add more water if you wish to make it smoother.
The time may vary if you're using canned chickpeas instead.