(Can be done using a Bimby or any other food processing machine)
INGREDIENTS
500 gr | Cooked chickpeas (Dry chickpeas are preferrable, place in water for 24 horas then cook, but also canned ready cooked chickpeas work well) 100 gr | Squeezed lemon juice 300 gr | Tahini (The Tahini has to be the more liquid version, the one that comes in a plastic recipient of alf or one kilo - see the one in the products list) 1-2 tsp | Cumin 4 Cloves | Garlic 1-2 tsp | Salt
PREPARATION
For dry chickpeas | place in water for 24 hours and when the pea is soft, cook until it is easily squashed with your fingers. For canned checkpeas | remove the water and rinse, place in a pan and take to a boil.
Pour the water of the pan into a cup and keep, let the chickpeas cool down until it reaches around 50 ºC.
In a recipient add the grated garlic, the salt, the cumin and blend altogether using a hand blender. Add the Tahinii, the lemon juice and mix, when it starts thickening add slowly some of the water that was kept aside and mix until the paste becomes smooth , with the texture more to the soft side (it does thicken slightly after it cools down).
PRESENTATION
Spread in a plate a sufficient quantity to cover the plate. Add 1 tsp of hot chilli in the middle (for the ones that like hot stuff) and garnish with paprika and add olive oil to taste.
CONSUMPTION
In sandwiches, perfect to use instead of butter or maionaise. Add to water or salty buiscuits or toasts, use as a dip for crunchy raw vegetables. Simply spread in a pita and add slices of tomato.
CONSERVATION SUGGESTIONS
Conserve in the fridge in a tightly closed recipient. The conservation time (between 4-20 days) depend on the blade that blends the chickpeas, the quality of the recipient, the humidity of the fridge, and more
Tip:'To extend the life of the Hummus, you can add cling film in the recipient touching the Hummus.'
How do you know the Hummus has gone bad? If it has mold or it has a strong acidic taste/smell.
