● Soak the dried chickpeas in water for at least 6 hours or during the night. Drain, rinse and cook in a pot of water until soft for 50 minutes to 1 hour.
● Drain the cooked chickpeas (but save the broth) and let it partially cool down. You can also use canned or boiled chickpeas (460 g drained).
● Place the cooked chickpeas in a food processor with a blade. Add a clove of garlic and mix, repeatedy stop the mixer and mix with a spatula towards the middle.
● Add salt (1 teaspoon), crushed cumin (1 teaspoon), olive oil (1 tbsp), half lemon juice and 100-150 ml of chickpea water (broth) to the chickpeas and mix. Each dried chickpea absorbs water in a different way , so add the broth as needed.
● Finally, add two to three tablespoons of Tahini sesame paste to the blender (you can prepare it according to the August video recipe: And mix unti smooth. The amount of paste added determines the resulting density of the whole spread. Keep in mind, that freshly prepared hummus still becomes more thick after placing it in the fridge.
● Hummus is served in a small bowl or on a dessert plate. Spread the portion, pour olive oil and sprinkle with paprika or chili, seeds, or poppy seeds.

TRY THIS: You can use Hummus as a spread or dip. It goes well with raw cucumber or carrot sticks. Add to this a toasted tortilla, pita or sweet potato fries. Store hummus in an airtight container, cover the surface with olive oil to extend its shelf life.

🛒 shopping list:
☉ dried chickpeas 200 g (or 460 cooked chickpeas)
☉ garlic 1 pc (clove)
☉ lemon 1/2 pc
☉ crushed cumin 1 teaspoon
☉ olive oil 1 tbsp + for finish
☉ sesame paste Tahini 2-3 tbsp ( )
☉ salt

● serves: 600 ml of hummus ● preparation time: 10 min (+ soaking/pre-cooking)