Quick, simple and good - or more time consuming, little more complicated still good... There are two basic methods of making hummus, but only the start is different. I usually pick the first :)
Ingredients
1 can of chickpea (400 gr w water)
2 tbsp tahini
2-4 garlic cloves
1/2 lemon juice
Salt, parsley, olive oil, sumak
If you choose the hard way - you buy the dried chickpea - in this case you calculate with 200 gr dried chickpea and you will need baking soda (1 tbsp). First you need to wash the chickpeas several times and soak them overnight (see what I mean more difficult...), covering them with at least double with cold water. Add one half the baking soda here. When you wake up the day after you can drain and rinse it. Now chickpea is good to cook (aha!), basically saucepan, double the water, rest of the baking soda (no salt!) - simmer for 2-3 hrs (!) and then they will reach the consistency of a canned version of chickpea.
The recipes continues alike from here on.
Put the chickpeas into a food processor, add the tahini, lemon juice, garlic and salt and blend them until consistency is nice and smooth. If it is too dry - add some cooking water or from the can to loosen it up a bit. Finetune if needed.
I eat it with shakshuka (recipe will follow), in pita, tortilla, with salad and so on!
Lovely.
