Ingredients
For hummus
400 grams raw chick peas
350 grams raw tahini
5 cloves garlic
1 small carrot
1 onion
1 lemon
1 teaspoon baking soda
½ teaspoon cumin powder
Salt
For serving
Sumac
Parsley
Extra virgin olive oil
Schug
Tools
Large pot
Food Processor
Directions
Step 1
In a bowl, spread 3-4 spoons of salt. Then add the raw chickpeas and cover with a lot of water. Let the chickpeas soak over night.
Salt
400 grams raw chick peas
Step 2
The following day, drain the water and pour the chickpeas into a big pot. Add the onion (cut in half), garlic, and a peeled carrot. Cover with a lot of water.
5 cloves garlic
1 small carrot
1 onion
Step 3
Bring to a boil, then lower the heat to medium and cook the chickpeas for another hour. They will be half way soft at this point.
Step 4
While cooking the chickpeas, you will see a white foam on top of the water. Remove with a shallow wide spoon.
Step 5
Drain the chickpeas (keep the cooking water). Wash them for a minute with cold water and then massage it to remove the peels.
Step 6
Add the chickpeas back to the the cooking water in the pot. Bring to a simmer and add baking soda.
1 teaspoon baking soda
Step 7
The shells of the chickpeas will float to the top of the pot. Remove periodically.
Step 8
Continue to cook until completely soft.
Step 9
Let the pot cool down and place it in the fridge for few hours/overnight.
Step 10
Using a food processor - blend chickpeas with some of the water they have been cooked in until smooth. Keep some of the chickpeas aside put on your plate.
Step 11
Add lemon, cumin, and salt. Then add raw tahini until you get the desired texture.
½ teaspoon cumin powder
350 grams raw tahini
1 lemon
Step 12
Spread few spoons of hummus over a plate, add cooked chickpeas, sumac, chopped parsley, schug, and a lot of olive oil.
Step 13
Eat with a pita!
Step 14
YASSS!
