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Homemade hummus!


   We all love to pick this item up from the supermarket, but why not make it  fresh at home.  All you need are a few simple ingredients!

Ingredients
200g cooked chickpeas (or a can of cooked chickpeas)
half a clove of garlic
2-3 tbsp white tahini 
lemon juice - 1/4 large lemon or 1/2 small lemon
extra virgin olive oil
1 teaspoon cumin powder
paprika 
water
salt

Important
Tahini is a sesame seed paste. I've bought a ready made bio version, but you can also prepare it at home by grinding sesame seeds with olive oil and salt.

I  cooked raw chickpeas from scratch using my pressure cooker.  Soak raw chickpeas in water overnight (8-12 hours), covering the chickpeas by several inches. They will double in size by morning. Drain the water and rinse the chickpeas in the morning. I usually soak a large volume of chickpeas and use some for hummus and the rest for another dish. 1 cup of dry chickpeas will make approximately 3 cups of cooked chickpeas.
The chickpeas can be cooked in a pressure cooker fairly quickly, mine takes me just 25 minutes, but check the instructions on your  pressure cooker model. If you are using a regular saucepan, add the soaked chickpeas to the saucepan (now rinsed and drained) and cover with water by a few inches, bring it to a boil, and let it boil for a couple of minutes. Then simmer for 1.5- 2 hours until the chickpeas are soft.

Of course you can always use canned cooked chickpeas, just ensure you rinse and drain them before adding them to the food processor. Canned chickpeas can also be simmered for 15-20 minutes to make them softer.


 

1.Combine the tahini and lemon juice in the chopper bowl. Use a strainer over the lemon to ensure the seeds don't fall in. Process for 10-20 seconds.
2. Add half a minced garlic clove and 2 tbsp olive oil and process again. Scrape the sides with a spatula, mixing and blending again.


 

3. Next, combine the cooked chickpeas, 1 teaspoon of cumin powder, a sprinkle of paprika, salt and some olive oil and process again.
4. Keep processing, scraping the sides, mixing the contents, drizzling a bit of olive oil until all the chickpeas are nicely blended. The paste maybe a bit thick.
5. Add 1-2 teaspoons of water, process and check the consistency. Keep adding 1-2 teaspoons of water at a time, blending until you reach a nice smooth and creamy paste. Taste and adjust the salt level if required. 
If you added more water than required, you can always add a bit more tahini again to thicken the consistency.
Yogurt can also be used as a thickening agent.



 


6. Spread the hummus out on a nice serving dish or container of your choice, drizzle olive oil and sprinkle paprika on top. 
Of course there are many ways to garnish hummus, but this is my favourite 😊.
7. Hummus is traditional eaten with pita bread, but you can eat it with any type of bread, nachos, raw vegetables such as carrots, cucumbers and celery. Store in the fridge for 3-5 days.



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