There are many hummus recipes. The main difference is additives and proportions. It is easy to make tasteless, neutral hummus. It is just as easy to make it and impeccably tasty. My secrets are three: more thina, more greens and a little more water. Chickpeas "eat" the liquid in the eyes, so don't be afraid to make the hummus thinner, it will definitely become thicker a little later. Sesame paste is needed for a creamy, smooth texture and sweet taste. And greens - for color and delicate aroma.
- 500 g of dry chickpeas
- 8-10 tbsp. thin
- 3 cloves of garlic
- mix of greens - here are three shoots of green onions, 4 sprigs of mint with stems and a small bunch of cilantro
- 1/2 tsp. large sea salt
- juice of 1/3 lemon
- 1/3 tsp. ground cumin
- paprika, Svan salt for serving (optional)
- olive oil
Soak the chickpeas at least overnight, or even 24 hours. On the day you decide to prepare hummus, boil it in slightly salted water for about an hour and a half. Cool down. Save water.
Mix all the ingredients in a blender bowl - chickpeas boiled until soft, greens, garlic, lemon juice, salt and cumin. Add olive oil, about 50 ml. Pour in about 150 ml of water and start whipping. If the mixture is too thick, add more water.
Tahini can be found in markets in the spice and dried fruit sections. We do not use liquid for salads, we need a thick sesame paste
Soak the chickpeas at least overnight, or even 24 hours. On the day you decide to prepare hummus, boil it in slightly salted water for about an hour and a half. Cool down. Save water.
Mix all the ingredients in a blender bowl - chickpeas boiled until soft, greens, garlic, lemon juice, salt and cumin. Add olive oil, about 50 ml. Pour in about 150 ml of water and start whipping. If the mixture is too thick, add more water.
Tahini can be found in markets in the spice and dried fruit sections. We do not use liquid for salads, we need a thick sesame paste
