Hummus is one of my favourite dishes from the Middle East cuisine for my re-feed day. I like to have it with sliced vegetables or on top of chicken or yuca arepa.
Hummus is an Arabic word that simply means “chickpeas.” Chickpeas have been grown inthe Middle East and India for thousands of years.
Hummus bi tahini (but often just referred to as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, Emirati and Egyptian cuisine, among others. And it’s now gained popularity throughout the world.
- 100g of Organic Dry Chickpeas
- Juice of ½ organic Lemon
- 2 Tbsp of organic tahini
- 1 clove of organic garlic
- Himalayan pink salt
- Organic Extra Virgin Olive oil
- Soak chickpeas in a water for at leat 10 hours or overnight.
- Drain and rinse beans and add back to the pot.
- Cover chickpeas in water and brings to a boil.
- Reduce the heat and simmer with the lid on for 1,5-2 hours or until they reach desired tenderness.
- Rinse chickpeas under hot water to remove the skin.
- In a high speed blender or food processor add chickpeas, tahini, lemon juice and garlic.
- Blend until creamy and smooth, scraping down sides as needed.
- Add water if needed to reach creamy consistency.
- Before serving decorate with olive oil and paprika.
- Enjoy with slices of fresh vegetables or as a side dish.