Ingredients


250g dry chickpeas


1tsp bicarbonate of soda


150g tahini


5tbs lemon juice (or to taste)


2 garlic gloves


50ml cold water


sea salt pepper


Method


Wash the dry chickpeas well the day before.


Rinse them and soak overnight in cold water twice their volume.


The next day rinse and drain them and put them in a pot with bicarbonate of soda.


Cook the chickpeas with soda on high heat for about 3 minutes, stirring constantly.


Add 1 1/2 liters of fresh water and let it boil.


Once it starts boiling you’ll need to skim the foam and some of the skins that would float to the surface. It takes only 20 minutes for the chickpeas to be fully cooked, I’m guessing this is due to addition of soda. But it may take longer if the beans are bigger or older. It should be cooked to the point of breaking easily when slightly pressed on.


Drain the chickpeas and transfer them into a food processor or a high speed blender.


Add all the ingredients except water and blend until very smooth and fluffy, adding water a little at a time if necessary.


It will thicken once you refrigerate it so don’t be afraid to add more cold water if its too thick for the processor to blend it well into a smooth paste.


Adjust the seasoning and transfer the hummus into a bowl and refrigerate for at least 30 min before serving.