Creamy homemade hummus (Print Version)
# Ingredients:
01 -
3 ice cubes
02 -
6 tablespoons of olive oil
03 -
½ teaspoon of baking soda
04 -
1 teaspoon of Za'atar spice mix
05 -
400 g canned chickpeas, drained
06 -
½ lemon or a whole one, depending on preference
07 -
2 garlic cloves, medium-sized
08 -
4 tablespoons tahini paste
09 -
A pinch of fine salt
10 -
1 teaspoon of ground cumin
11 -
3-4 sprigs of fresh or frozen cilantro
# Instructions:
01 -
Drain, rinse the canned chickpeas, and boil them in water with the baking soda for about 10 minutes. Strain them and rub them together to peel off as much skin as possible.
02 -
Set aside a small amount of chickpeas for topping. Toss the rest into the blender and blend them alone first.
03 -
Throw in the garlic, olive oil, tahini, salt, lemon juice, and cumin. Blend again until everything is smooth and well-mixed.
04 -
Mix in the ice cubes one at a time, blending after each, until you get the texture you like. Give it a taste and tweak the seasoning if needed.
05 -
Scoop the mixture into a serving bowl, sprinkle over the reserved chickpeas, add a dash of Za'atar, drizzle with olive oil, and garnish with fresh cilantro.
# Notes:
01 -
For dried chickpeas, soak them for 12-24 hours and then boil for 1.5-2 hours until very soft.
02 -
Keep it fresh for up to 4 days in a sealed container in the fridge.
03 -
You can freeze it for 2 months. Pour a bit of olive oil on top before freezing.
04 -
Let it thaw in the fridge overnight before eating.