Ingredients for this recipe:
1. 1 cups of dried chickpeas
2. ½ cup tahini
3. Juice of 1 lemon
4. 4-5 cloves of garlic
5. ¼ cup olive oil (or ice cube for healthier hummus plus will make the paste creamier)
6. Salt
7. Cumin powder
8. ½ tablespoon white vinegar (This will help hummus to stay longer for 7 days)
For presentation:
1. Olive oil
2. Optional cumin powder
3. Optional chopped parsley
4. Optional paprika powder
Details:
1. Soak dried chickpeas overnight (or you can add some warm water to chickpeas while soaking for quick results in a few hours).
2. Now rub the soaked chickpeas gently with your hands so that the outside shell/peel comes off. It is not necessary to remove all the peels, you can leave some.After 5-mins, the lightweight chickpea peels will form a layer above the chickpeas. Now you can easily separate and remove the peels with a strainer (Note: While this step is not compulsory but will make your hummus so much creamier and tasty).
3. Now boil the chickpeas.
4. Drain the boiled chickpeas and transfer to a food processor. Next, add in the tahini, lemon juice, garlic, white vinegar, salt, cumin powder, and drizzle some olive oil. Now pulse on high speed until it forms a thick creamy paste (You can also add an ice cube to make the hummus paste brighter in color).
5. How to Store: Keep it covered in an airtight container in the refrigerator for 6-7 days. This will save the hummus from freezing. .
6. For presentation: Drizzle some olive oil, cumin powder, chopped parsley (optional) and paprika powder (optional).
7. Now hummus is ready for instant serving or you can store it in the refrigerator for 6-7-days.
This is the most popular and best traditional arabic Mediterranean hummus recipe. You can also try different hummus by adding chocolate (chocolate hummus recipe), beetroot (beetroot hummus), spicy (spicy hummus recipe), Jalapeño (Jalapeño hummus), etc
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