Ingredients
- 1 ½ cups (340-345 g) chickpeas (canned, well-drained)
- ¼ cup (60 ml) lemon juice (from 1 to 2 lemons, depends on size and juiciness)
- 1 roughly chopped clove of garlic
- ½ tsp sea, himalayan or kosher salt
- ½ cup tahini
- 4 - 8 tbsp ice water – this is the secret!
- ½ tsp ground cumin
- 1 tablespoon olive oil + for serving
Instructions
Notes
Cooked hummus can be stored in a sealed container in a fridge up to 1 week.
**choose a really good quality virgin olive oil
***If you want to cook chickpeas by yourself - the secret is to soak it in a cold water for night - drain the night water after, pour fresh water, add a little pinch of salt and boil for 20-30 minutes - a ratio of 1:2 chickpeas/water, until it becomes soft and the film will start to move away. Then you need to wash and dry them with a paper towel.
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