Hummus

Prep Time: 12

Cook Time: 2 30

Servings: 10 portion

Calories: 190kcal

Hummus is the perfect chickpea paste, perfect for a dip for fresh vegetables or added to pasta as an element of salad dressing. Hummus is very healthy and, at the same time, tasty, so keep the recipe for this chickpea paste with many uses.

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US Customary - Metric

Ingredients

10 1/2 oz cooked chickpeas
1 pieces lemon juice
2 tbsp tahini
1 clove garlic
5 tbsp olive oil
1 tsp cumin
salt to taste

Instructions

Soak the lentils, preferably overnight (at least 12 hours), with 1/2 teaspoon of baking soda. Then rinse well under running water. Boil the soaked beans in fresh, unsalted water until tender (1.5 -2h). If foam accumulates during cooking in the water, it should be removed regularly - these are impurities that need to be removed. If you want the hummus to be perfectly smooth, drain the cooked chickpeas from the water they were cooked and pour them with cold water. Then it will be easy to separate the skin, which you can easily remove from the water's surface.
I don't mind the skin because I can have an imperfectly smooth chickpea paste, but this trick can help those who prefer this smoothness in pastes.
Once you peel the lentils, throw them into the blender bowl, adding extras such as lemon juice, olive oil, a little boiled water if needed, and cumin and salt.

Nutrition