the long story of hummus & me
Servings: 8
ingredients:
- 1 can chickpeas (about 265 g)
- 1 jar tahini (about 125 g)
- 1 clove of garlic
- 1 tsp cumin
- 1 tsp salt
- 3 tbsp lemon juice
- 100 ml cold water
- olive oil (for serving!)
equipment:
- electric handheld immersion blender
how to:
- Rinse the chickpeas under running water.
- Remove the husks by rubbing softly w/ your fingers or paper towels.
- Mince the garlic.
- Put everything - except the olive oil - in the pot of your immersion blender.
- Blend until all is combined into a fine soft mess.
- Serve w/ some olive oil on top.
Notes
Chickpeas: Most of the preparation time you’ll need is for removing the husks of the chickpeas.
I remove the husks because I read about doing so in lots of recipes. Of course - I also found this in recipes - it’s possible to omit this step of preparation. If doing so make sure that the husks will be mashed totally when blending.
Garlic: You may use 2 or 3 cloves of garlic if you like, however, keep in mind that the garlic will become rather intensive when there are leftovers.
You may store the hummus in an airtight container in your fridge for at least 3-4 days. It doesn’t matter if some olive oil - leftover from serving for the 1st time - is amid the hummus mess.