HUMUS; You will never get a store version when you try making yours...

HUMUS

Ingredients

·       250 gr (1 cup) Chickpeas (Canned or if dry soaked overnight and boiled)

·       4 cloves garlic, crushed

·       50 gr (¼ cup) tahini

·       Fresh lemon juice from 1 lemon

·       10 gr (½ tbsp.) cumin

·       Salt to taste

·       50 gr (1/3 cup) extra-virgin olive oil, plus more for garnish

·       Cumin or paprika, for garnish

Method

1.     In a medium bowl, combine chickpeas with 2 lt cold water and let soak overnight. Drain chickpeas, transfer to a saucepan and cover with fresh water. Cover and bring to a boil over medium-high heat and cook until very tender, 40-50 minutes. Remove pan from heat and let cool slightly.

2.     Drain chickpeas, reserving some cooking liquid. To the bowl of a food processor, add chickpeas and 4 cloves garlic and process for 2 minutes.

3.     Add some the cooking liquid along with tahini, lemon juice, cumin and olive oil; season with salt. Process, stopping occasionally to scrape down the sides of the bowl, until the mixture is very smooth, about 5 minutes.

4.     To serve, place hummus in a bowl and make a small indentation in the middle using the back of a spoon.

5.     Garnish with olive oil, cumin or paprika.