Sunday, February 15, 2015


“Excellent!" I cried. "Elementary," said he.” 

125 grams dried chickpeas
1/4 cup tahini 
1/4 cup fresh lemon juice, about 1 lemon
2 tablespoons olive oil, plus more for serving
1 large garlic clove, minced
1/2 teaspoon cumin
1 teaspoon salt, depending on taste
3 tablespoons water, plus more depending on the thickness of hummus

1. Soak the chickpeas overnight in plenty of water. Drain and transfer to a pan of boiling water. Cook, covered, over medium heat for 1 to 2 hours, until tender. Drain and return to the pan. 
2. In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and process for 30 seconds.
2. Add in the olive oil, minced garlic, cumin and salt to the mixture. Process for another 1 minute.
3. Add half of the chickpeas and process for 1 minute. Scrape sides and add the remaining chickpeas. Process for another 2 minutes or until you get a thick and smooth consistency. 
4. To get a thinner and even smoother consistency, add in 3 tablespoons of water with the processor on. 
5. Transfer to a plate and drizzle with olive oil. 

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