Second Recipe: Hummus (Arab World)

I really like how this turned out. The chickpeas were soaked for an entire day, I let it cooked in low heat for about 2 hours, with lots of spices, I even roasted them, before adding water…We started eating hummus on bread for breakfast. A little tired of cheese, butter and jam…Here are the ingredients:

1 cup chickpeas (soak in water at least overnight, the longer the better)

1/2 tsp or less of each ingredient:
fresh cilantro
dried cilantro
bay leaf
sweet paprika
fresh dill
herb salt

tahini, mix well before adding to the food processor
lemon juice of half lemon
2 garlic cloves
olive oil

1. in olive oil, roast all ingredients, for 1 minute, then add chickpeas, mix for another minute.
2. add water (about 5 or more cups), bring it to boil, then lower heat to low, cover and let it cook for 2 hours. (This is how long I needed, you might need longer).
3. in a food processor, place the chickpeas (save the water) and all other ingredients, about 3 to 4 TBSP of tahini, lemon juice, garlic cloves and about 2 TBSP of olive oil. Chop and make your hummus. You may add the water of the chickpeas to add extra flavor to your hummus.
4. It keeps about 5 days in the refrigerator, longer I would not keep it.
5. Step by step pictures on Facebook: Delicioso y Divertido

Susana @ Delicioso y Divertido


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