3/4 cup dried chick peas
1/2 tsp baking soda
3 1/4 cup water
2 garlic cloves chopped
pinch of salt
5 tbsp tahini paste
2 tbsp lemon juice
2 tbsp olive oil + more to serve
3 1/2 tbsp cold water
Prepare. Place dried chick peas in a large bowl.
Cover them with plenty of water.
Let them sit over night.
They will double in size.
SECOND:
Sautee them. Next day drain them.
Place the chickpeas and baking soda in a medium cast iron pan.
Saute them over medium heat for 3 minutes.
Mix is all well.
THIRD:
Boil them. Add 3 1/4 cups of water.
Bring it to a boil.
Cook them over mediul heat for 30-40 minutes or until soft.
The chick pea is soft, when it can be squeezed with two fingers. Drain them and discard the water.
FOURTH:
Process it. Add the chickpeas, chopped garlic, pinch of salt into a food processor.
Process it all for a few minutes.
Add tahini paste, lemon juice, olive oil.
Process it for a few more minutes.
Then add cold water while processor is running.
Process it until the hummus is creamy, about 3-5 minutes.
Transfer the hummus to a serving bowl, cover it and rest it for 30 minutes.
Ready to serve.
SERVE IT.
Serve it. Add more olive oil on top to serve. And if you like add some paprika or oregano or other herbs.
Serve as appetizer with bread or vegetables.
