24 hr 0 min
24 hr 0 min
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Chickpeas date back over 10,000 years and are one of the first ever legumes to be cultivated. Add tahini (a paste made from ground sesame seeds) and lemon juice and you have yourself a hummus. There is a lot of controversy surrounding hummus as a dish and the consensus seems to be that it is a dish “claimed by all by owned by no one” in the Middle East. However, the first ever recipe for hummus dates back to Egyptian times. A recipe was found in an Egyptian cookbook that called for cold pureed chickpeas, vinegar, pickled lemon, and spices. With that being said, the recipe omits tahini – so is it actually a hummus? The questions stands. But a known fact is indeed is that hummus is a wildly delicious treat served warm in Israel, typically for lunch and requires a serious nap afterwards. Great to make for your
Large pot
Food Processor
In a bowl, spread 3-4 spoons of salt. Then add the raw chickpeas and cover with a lot of water. Let the chickpeas soak over night.
The following day, drain the water and pour the chickpeas into a big pot. Add the onion (cut in half), garlic, and a peeled carrot. Cover with a lot of water.
Bring to a boil, then lower the heat to medium and cook the chickpeas for another hour. They will be half way soft at this point.
While cooking the chickpeas, you will see a white foam on top of the water. Remove with a shallow wide spoon.
Drain the chickpeas (keep the cooking water). Wash them for a minute with cold water and then massage it to remove the peels.
Add the chickpeas back to the the cooking water in the pot. Bring to a simmer and add baking soda.
The shells of the chickpeas will float to the top of the pot. Remove periodically.
Continue to cook until completely soft.
Let the pot cool down and place it in the fridge for few hours/overnight.
Using a food processor – blend chickpeas with some of the water they have been cooked in until smooth. Keep some of the chickpeas aside put on your plate.
Add lemon, cumin, and salt. Then add raw tahini until you get the desired texture.
Spread few spoons of hummus over a plate, add cooked chickpeas, sumac, chopped parsley, schug, and a lot of olive oil.
Eat with a pita!
YASSS!
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