This hummus is smooth, creamy, and delicate in taste instead of thick and pastry or overpowered with garlic. It is traditionally scooped up with pita, raw onion slices, or just a fork.
Remember: Do NOT use canned garbanzo beans/ canned chickpeas!
So, here is the recipe:
- 3 cups of dry chickpeas (soaked overnight)
- 1/2 cup extra-virgin olive oil
- 3/4 cup tahini paste
- 1/4 cup of fresh lemon juice
- 1 large clove of garlic (minced)
- 1 teaspoon ground cumin
- salt to taste
- 1 tablespoon extra-virgin olive oil (for drizzling)
Rinse the chickpeas and put them in a pot. Fill with water to cover by 1-2 inch. Bring to a boil and simmer over medium heat till the beans are really soft, around 1 1/2 – 2 hours.
Drain the chickpeas, keeping some of the water for later. You can also reserve a small handful of the beans for a garnish (optional).
Transfer the rest to a large bowl if you use a hand blender, or put them into a blender. Blend the chickpeas until smooth, adding the olive oil gradually. Pour some of the reserved water to help it blend. Put the tahini and blend in together with the lemon juice. Blend in the cumin, garlic, and salt.
Spread the hummus into a flat serving dish. You can garnish with the reserved beans, some spices, and a drizzle of olive oil. Serve with a pita, piadina, or some other bread by your choice.