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Preparing time: overnight, 10 minutes
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Cook Time: 40 minutes
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Ingredients
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Method
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250 g dried organic chickpeas
cold water
1tsp bicarbonate soda (baking soda)
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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.
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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. |
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4 tbls fresh squeezed lemon juice
3 garlic cloves
1 tsp salt
4 tbls light tahini (sesame seed paste)
  
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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.
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4 tbls ice-cold water 
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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.
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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.
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