Classic hummus

Photo: tomertu

Ingredients:

500g dry chickpeas
350g raw tahini
4.5 teaspoons salt
1 medium garlic clove - crushed
Juice of one lime

Method:

Pre-soak the chickpeas in bowl full of water overnight.
Place the soaked chickpeas in a pressure pot, cover in water, bring up to the pressure and cook for 30 minutes. Let them cool down for an hour or so.
Alternatively, if you don’t have a pressure cooker you can cook them in a regular pot. Add half teaspoon of baking soda to the water and cook for about 1.5 to 2 hours. (the soda will help with softening of the chickpeas)  

Place cooked chickpeas in a food processor and mash, add the water from the cooked chickpeas to help with the process until the mixture turns smooth. Add salt, garlic, lime juice and tahini, keep mixing until it is evenly mixed. If the hummus is too hard, add more of the water from the boiled chickpeas.
Remember, when the humus cools down it will become firmer so you can make it slightly runnier if you wish.  

Serve on a plate forming a ring of hummus on the outer side of the plate. Sprinkle with some finely chopped parsley, paprika powder and finish with drizzle of olive oil.