Updated: Apr 4
1 cup dried chickpeas
4 cloves garlic
A pinch of ground cumin (optional)
Juice of 2 lemons
2 tablespoons tahini
1/2 teaspoon of salt (or to taste)
Black pepper to taste
Extra virgin Olive oil
1 Tablespoon pine nuts (optional)
Rinse chickpeas and pick over if there are any bad ones. Cover with water and soak the chickpeas over-night.
Drain out the water and place the chick peas in a cooking pot, cover with water place the pot on the stove on high heat and bring to the boil, turn down the heat to med/low and cook until soft, for about ½ hour. Let cool.
In a food-processor place garlic and pulse to chop. Pour in lemon juice, add cumin, pepper and salt into the food-processor and process to create a smooth paste, add a little water if the mixture seem dry.
Now start adding chick peas, while the food processor is running - by using a cup to scoop them up, pouring them in a little at a time, with cooking liquid, until all the chick peas are added, keep processing until you get a very smooth consistency. Add plain water if you run-out of cooking liquid and the mixture is dry. You want to have the hummus soft and smooth.
Adjust the flavours- with more lemon and salt if needed, to your taste.
Serve with olive oil and toasted pine nuts.