Hummus

One of the best dips ever from the southern countries and easy to make yourself. In this case my husband Darren made is.

Shopping list:

• 160 gr dry chickpeas
• 1 clove garlic minced (especially when it’s fresh, older ones use 2)
• 1 tsp fine sea salt
• 1 1/2 tbsp lemon juice
• 1/2 tsp ground cumin
• 6 tbsp tahini paste
• 200 ml cooking liquid
• extra virgin olive oil, for serving
• red pepper flakes, for serving
• fresh parsley

How do we cook it:

1.     Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 cl. Next morning rinse and drain the chickpeas well. Transfer them to a cooking pan and put 2.5 times the water (about ½ liter for 160 g chickpeas). Cook covered on the lowest possible heat for about 1.5 hours (see the notes above to check for doneness). Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water.

2.     Make hummus: Combine all the ingredients in the food processor and pulse for a few minutes, or until the smooth silky paste. Taste and adjust lemon juice and salt to your taste; add more cooking liquid, if you prefer thinner hummus: mind you that hummus has a tendency to thicken in a few hours. Hummus keeps in the fridge for 3-4 days.

Nice with pitta bread, cucumber, carrots, celery