Smooth Hummus #shorts


by Papri Spice



Smooth Hummus

– 2 cans chickpeas, drained
– 1 tsp bicarb soda
– 3 cloves garlic
– juice of a lemon (might need more depending on the lemons)
– 80g tahini
– 3-5 tbsp ice cold water (depending on how thick you want it)
– salt to taste

1. Start by placing the drained chickpeas and bicarb in a pot and cover with fresh water.
2. Place over medium high heat and simmer for 5 minutes. Remove from the heat, drain them and place them into fresh cold water.
3. Give them a little rub to get as many of the skins off the chickpeas of as possible. The skins should float to the top and then you can skim them off and discard.
4. Place the cooked chickpeas into a food processor with the garlic and juice of a lemon. Then start the food processor and let it run for 5 minutes.
5. After 5 minutes, add the tahini and make sure you scrape the sides down of the bowl then turn it back on and let it run for another 5 minutes.
6. At this point check the hummus for salt and lemon, adding more as needed, turn the machine back on and let it run for 10 minutes or as long as you want really, the longer you let it run the smoother it will be.
7. When you are happy with the texture of the hummus, scrape the sides down one more time, and while the machine is still running, pour in the cold water and then once it is at the thickness you are looking for, its ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!

source is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Related Posts

Follow Us



Related Posts

Paprika 101: Smoky vs Sweet vs Spicy + Hungarian Paprika Secrets!

Paprika 101: Smoky vs Sweet vs Spicy + Hungarian Paprika Secrets!

Paprika 101: Smoky vs Sweet vs Spicy + Hungarian Paprika Secrets! @TheJenGLV Unleash the full potential of paprika! This Paprika 101 video dives deep into smoky, sweet, and spicy varieties. Learn the difference between regular and Hungarian paprika, along with insider...