Hummus Classic

Light

30 minutes

1 portion

Hummus is a classic of Middle Eastern cuisine. It is very popular in Israel and Arab countries. As you understand, hummus, like borscht, can be different. Both the set of spices and its consistency can differ. Someone prepares thicker hummus, which can be used as a snack or spread, and someone makes it more liquid, similar to a sauce. Personally, I like something in between these two options. And I’ll let you in on a little secret. Preparing divine hummus at home is as easy as preparing mashed potatoes. Or even simpler. However, see for yourself.

Ingredients

	200 g of dry chickpeas
	salt to taste
	4 tablespoons of tahini
	1 lemon
	4 tablespoons of olive oil
	1 teaspoon of ground zira
	80 g of sesame seeds

Nutritional information

11g Squirrels

14g Carbohydrates

15g Fats

6g Fibers

234 kcal Calorie

Cooking

METHOD OF COOKING

Soak the chickpeas in cold water overnight or for at least 8 hours. The water should be several centimeters higher than the chickpeas.
Drain the water and rinse the chickpeas well. Fill it with clean water and cook on low heat for 1.5-2 hours until the grains become soft. 10 minutes before the end of cooking, add a little salt.
Well-cooked chickpeas should spring easily when pressed.

TAHINI

Place the sesame seeds on a heated pan and fry, stirring occasionally, over medium heat until slightly golden.
Grind the cooled seeds in a blender, add oil and salt, continue to beat until smooth. You should get a slightly runny paste.
Put the tahini in a blender, add the juice of a whole lemon, olive oil, salt and cumin, beat lightly. By whisking in the tahini first, you make the sesame paste creamier. Then add chickpeas in parts and beat with a blender to a homogeneous consistency.
In the process, add a little liquid in which the chickpeas were cooked. You should get a thick creamy paste. It can be salted to taste.