Chickpea Paste
Description
I want to say right away that although the recipe is not complicated, it does require time and a little effort. The chickpeas should be soaked overnight in advance, and then carefully cleaned of their skins. You certainly can't do without a food processor here—with it, making the paste becomes a real pleasure. Add lemon juice, salt, garlic, and tahini to taste. You can also add a little hot pepper if you like, and before serving, top the hummus with a drizzle of oil, sun-dried tomatoes, nuts, and fresh herbs.
Instructions
- 1
Step 1
1. Rinse the chickpeas 2–3 times under running water and soak overnight. In the morning, put the chickpeas with baking soda on the heat and simmer for 3 minutes. Then drain the water and cook for 20–40 minutes until done.
- 2
Step 2
2. Carefully remove the membranes from the chickpeas and place them in the blender bowl. Process into a paste.
- 3
Step 3
3. Add the garlic, the juice of two lemons, salt, and tahini. While mixing, add ice-cold water until the paste reaches the desired consistency.
- 4
Step 4
4. Let the finished hummus rest for about half an hour before serving so the flavors can develop.