Best Hummus Ever
Ingredients
- 8-78 ounces, weight Cooked Chickpeas ⓘ
- 1 teaspoon Bicarbonate Of Soda ⓘ
- 1 cup Cooking Water From The Chickpeas ⓘ
- 2 cloves Garlic, Grated ⓘ
- 1 Tablespoon Olive Oil
- 1 Tablespoon Fresh Lemon Juice ⓘ
- 1 Tablespoon Tahini, Heaped ⓘ
- 1 teaspoon Salt ⓘ
- 1 teaspoon Cumin ⓘ
- 1/2 teaspoons Ground Coriander ⓘ
- 1 teaspoon Sweet Paprika Powder ⓘ
- 1 teaspoon Hot Paprika Powder
Instructions
- Soak chickpeas overnight or up to 24 hours in plenty of water.
- Drain, rinse and place in a pot.
- Cover with plenty of water again, add bicarbonate of soda, bring to a boil and cook, covered, until chickpeas are very soft.
- It will take more than 1 hour, depending on size and age of the chickpeas.
- When chickpeas are soft, drain, reserving some of the cooking water (about 1 cup of it).
- Set aside to cool.
- Weigh 250g (8 7/8 ounces) cooked chickpeas and freeze the rest.
- Place chickpeas in the food processor.
- Add grated garlic, olive oil, lemon juice, tahini, salt, cumin, coriander, sweet and hot paprika, and process until very smooth, scraping the sides of the food processor bowl a few times in between.
- Add some cooking water little by little to obtain the desired consistency.
- You dont have to add it all, just stop when you think the consistency is right; it should have more or less the consistency of mashed potatoes.
- Adjust taste with more lemon juice or salt.
- Transfer to a bowl, add a small splash of olive oil on top and sprinkle with nigella seeds.
- Enjoy on bread, with bread chips or vegetable sticks or even as a side dish for meatballs, chicken or lamb.
Nutrition & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).