Hummus with Tahini
One of the most famous dishes in the world, the Hummus is renowned not only for its unique flavor but also for its high nutritional value.
Click here, if you are interested in reading more about The Story of Hummus.
Here is a recipe for home-made Hummus bi Tahini (Hummus with Tahini), it is one of the most basic Hummus recipes, and personally, one of my favorites:
• 2 cups of chickpeas, soaked overnight
• 1 tsp cumin seeds
• 4 garlic cloves, halved
• Fresh parsley bunch, chopped
• 1 small onion, chopped
• 6-8 tbs wholemeal tahini paste
• 6-8 tbs fresh lemon juice
• 1 cup cooking water
• 1 tsp spicy paprika
• Salt and ground pepper
Put the chickpeas in a saucepan, immerse with water (at least 3-4 cm above the chickpeas), cover, bring to boil and simmer until they are tender (30-60 minutes), rinse (while saving on the side 1 cup of cooking water) and cool them.
Put a frying pan on medium heat, wait 1-2 minutes until very hot, add the cumin seeds and toast them for a few minutes until they are a shade darker coupled with a strong aroma, take off the heat, cool the seeds, grind them to powder and set aside.
In a food processor, mince the garlic, parsley and onion until well blended. Add the rest of the ingredients (don’t pour all the cooled water at once, drizzle it to get the desired texture (take into account that in the fridge, the Hummus will solidify, so when you add the water - it should be a bit more fluid than you want it to be), pour into a dry and clean vessels, drizzle over it some olive oil, put in the fridge - will last for up to 1 week.
by: Amit Rabin