To be honest, the proven recipe from my sister's friend Alexandra had the main role in this. Thanks a million, Alex!
I told you about my love for chickpeas in this post, and I wasn't surprised at all that I totally adore this hummus, even though its flavor is completely different from that of roasted chickpeas used in the cookies recipe.
This hummus recipe here is easy and proven. It's flavorful, fresh, smooth and creamy (or chunky, if you prefer it that way!). Besides, if you are using canned chickpeas instead of cooking them on your own, it will be done in less than 10 minutes! Cool, right? And once you try it, I'm sure you will never reach for some store-bought again! When it's homemade, it just must be good, remember?
**it would be the best to use the water you cooked the chickpeas into, but if using canned ones, you can use regular cold water or the liquid from the can.
- If using dried chickpeas, put them in a pot and cover with nearly 1 liter of water. Soak them for at least 5-6 hours. Then, cook them over medium low fire until very soft and tender. Note that you should cook them in the same water they were soaked in.
When chickpeas are done, drain them, but save the water! Let them cool completely and measure 250 grams of them.
Alternatively, you can use canned chickpeas. Just drain them, but remember to save the liquid as well.
- Now, put in a blender cooked chickpeas, garlic, tahini paste, oil, water, 1/2 teaspoon of salt and 1 tablespoon of lemon juice. Run it until all ingredients are fully mashed and make a creamy mixture.
Taste it and see if you need to add some more salt or lemon juice, and blend it for a few more seconds.
Also, you can add some more water if you find it's too thick, but this amount should be perfect.
If kept in the fridge and sealed in a jar, it can last for at least 5 days.