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Hummus (Houmous)

Preparing time: overnight, 10 minutes
Cook Time: 40 minutes
250 g dried organic chickpeas
cold water
1tsp bicarbonate soda (baking soda)
Soak the chickpeas in cold water and leave overnight. The next day strain them, cover with cold water, add 1 tsp of the bicarbonate soda which helps break down the chickpea skins.
You must be able to mash a chickpea with your fingertipsCooked chickpeas Cook them about 40 minutes or more until you are able to mash a chickpea with your fingertips. The chickpeas should be yellow inside which means they are ready.
4 tbls fresh squeezed lemon juice
3 garlic cloves
1 tsp salt
4 tbls light tahini (sesame seed paste)
Garlic clovesSaltLemon juice Polly Eats London

Light Tahini (sesame seed paste)

Place the cooked chickpeas, salt, lemon juice, garlic and tahini into a food processor and blend it until smooth without any lump.


You can taste it any time to check the flavour and consistency of a paste. It should be smooth and fluffy. You may need more lemon juice.

4 tbls ice-cold water

Smooth yellow paste

Yellow Pale paste

While running the food processor, add slowly ice-cold water. It helps to make very creamy and fluffier hummus. Blend until the mixture is very smooth, 2-3 minutes. The paste will change the colour to yellow pale. Taste and adjust if necessary.
Hummus with a splash of olive oilHummus with a sprinkle of red paprika
Place the hummus into a bowl, drizzle with olive oil and sprinkle red paprika on it. Serve with flatbread or white bread toasts. The hummus keeps well in an airtight container in the refrigerator up to 5 days.

Creamy Hummus with toasts fresh Creamy Hummus with toasts

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