Homemade Hummus
4 servings
75 minutes
Hummus is one of the oldest dishes in Jewish cuisine, with a history spanning millennia. This delicate, creamy dip made from chickpeas with tahini and olive oil has a mild, nutty flavor with a tangy hint of lemon and garlic. Its velvety texture makes hummus an ideal complement to fresh bread, flatbreads or vegetables. At home, it is prepared by carefully soaking and cooking chickpeas, which gives the dish a rich, authentic taste. Hummus is not only delicious but also healthy: it is rich in protein, fiber and healthy fats. This versatile snack can be enjoyed as a standalone dish, side or base for other culinary experiments. In the Mediterranean region, it is eaten at family tables by dipping pieces of pita bread creating an atmosphere of comfort and enjoyment of food.
1
Soak the chickpeas in water with 1/2 teaspoon of baking soda for at least 10 hours.
- Chickpeas: 100 g
- Soda: 1 teaspoon
2
Squeeze juice from the lemon and crush a clove of garlic.
- Lemon: 1 piece
- Garlic: 1 clove
3
Wash the chickpeas, add water twice as much, add the remaining baking soda, bring to a boil, remove all foam and cook until the chickpeas start to soften (for 50 minutes or more).
- Chickpeas: 100 g
- Soda: 1 teaspoon
4
Once the chickpeas are cooked and cooled, blend them into a puree with tahini, salt, lemon juice, olive oil, and garlic. Mix well, and add boiled water and salt if desired.
- Chickpeas: 100 g
- Tahini: 1 tablespoon
- Salt: pinch
- Lemon: 1 piece
- Olive oil: 4 tablespoons
- Garlic: 1 clove