Hummus, a bit of heaven

I am fairly convinced that hummus is some of the best stuff on earth. It might look beige and boring in the bowl, but this blend of soft chickpeas, olive oil, tahini, lemon juice, and garlic creates a dip that is so much more than the sum of its parts. If you are buying it you are making a major mistake, it is easily made and will be far tastier than just about anything from the deli.

Hummus is a Middle Eastern invention, and it thrills my heart. Chickpeas are a sweet and nutty legume that becomes incredibly creamy when blended; add a few spoonful of sesame tahini and a healthy portion of good olive oil. Taste up with the juice from two lemons, cumin, garlic and you are home. Season with salt and pepper, BAM it is your 8 ingredients way to heaven.

 

You can easily make Hummus from dried chickpeas, but canned is much more convenient, as you can store them easily, and in the heat of the moment settle any hummus craving. Though hummus becomes better in the fridge overnight, it is also surprisingly good freshly made.

Should you want to cook your chickpeas yourself, you got my admiration, cooking chickpeas yourself is a beautiful thing. If you got your planning in order, time and patience, I encourage you to try it. You’ll need about 250g of chickpeas which you set in water for 12 hours and boil for half an hour.

There is a lot of debate over smoothness; some find it worth taking the time to pinch the skins from each chickpea. This is a time-consuming, no question; and without a doubt it will give a hummus is smooth as silk, yet I do not find it worth it. Tahini is one ingredient must have don’t let anyone tell you otherwise. Nothing can substitute the earthy, slightly bitter taste of tahini made from sesame seeds. It is easily stored in the fridge; and can easily last for quite some time.

 

So what do you need

  • 1 dl. Tahini
  • 250g of chickpeas
  • The juice from two lemons
  • 1 ½ dl. Of olive oil
  • 2 teaspoons of cumin
  • 2 garlic clove

Mix it all up in your processor, It stores easily in the fridge for a couple of days, and becomes better and better.

 

 

 

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