A revisited recipe for chickpeas spread

I made Hummus with both canned chickpeas and dried ones. The difference was mainly in the cooking time and the texture. For the dried chickpeas, I had to let them sock for 20 hours and then I could use them for preparing hummus. While canned chickpeas can be use immediately.

Ingredients

• 250 gr of chickpeas
• 1 lemon juice
• 30 gr of tahini paste
• 2 teaspoons of cumin
• salt
• pepper
• water as much as needed

Serve with

• Cucumber
• Cherry tomatoes
• Raw carrots
• Raw sweet peppers

Process:

1. If you wish to use dried chickpeas, you should start by soaking the dried chickpeas for at least 12 hours. After this time you need to boil them in water for circa one hour. After these two steps they are ready to be used. No salt or other ingredients are necessary when boiling the chickpeas. If you use canned chickpeas, you can directly start at step number 2.
2. For this following steps you can use two different tools: an immersion mixer Image 1 or a food processor. Whether you use one tool or the other, start by pouring the chickpeas in a cup/ container together with half glass of water. During this step you need to blend the chickpeas until they reach a creamy consistency.
3. Now it is time to add the tahini paste, cumin, salt, pepper and the lemon juice that you should previously sqeeze with a lemon squeezer or alternatively with the help of a fork. Mix all ingredients together until the mixture is well blended and it becomes a cream. Please note that during this step you may need to add more water. However, I suggest to add all ingredients, start mixing and then add water if needed.
4. At this point you can taste the hummus and add cumin, salt or pepper as per your personal taste.
5. You can serve the hummus with raw carrots, celery, cherry tomatoes and cucumber. Hummus can be stored in the fridge for several days.

Main tools to use:

• Mixer/ food processor
• Cup/container for mixing the ingredients
• Fork / lemon squeezer

Gallery

• Image 1 Ingredients