EASIEST CREAMIEST HUMMUS AFTER 20 YEARS OF TRIAL RECIPES

Boil 1 liter of water in a pot.

Add 2 tins of chickpeas (500 grams) and 1 teaspoon of baking soda to the boiling water.

Boil for 5 to 10 minutes to loosen the skins of the chickpeas.

Use a fork to stir the chickpeas and release the skins, which will float to the surface.

Skim off the skins and set them aside.

Drain the chickpeas and rinse them slightly.

Peel off as many skins as possible to enhance creaminess.

Prepare the garlic by crushing 2 cloves into a paste and adding a pinch of salt.

Squeeze the juice of 1 lemon through your hands to catch any seeds.

Add the garlic paste and lemon juice to a food processor with the peeled chickpeas.

Add light tahini and a pinch of sea salt to the food processor.

Add 4-5 ice cubes to the mixture in the food processor.

Drizzle in good quality oil to the mixture.

Blend the mixture in the food processor for about 5 minutes, ensuring it becomes smooth and creamy.

Taste the hummus and adjust seasoning with more lemon juice or salt as needed.

Equipment Needed

Dietary

Allergens