- 1 lbs Greenfields Dried Chickpeas
- 4 garlic cloves, crushed
- 1/2 teaspoon salt
- 8 tablespoons tahini (pureed sesame)
- 2/3 cup of fresh lemon juice
- Olive oil to taste
- Baking Soda
- 1/4 teaspoon Greenfields Paprika
- Greenfields Cayenne Pepper (to taste)
Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with 1/2 teaspoon of baking soda
After soaking has completed, rid the chickpeas of its soaking water then rinse it REALLY well, multiple times, with fresh cold water
Add the chickpeas to a cooking pot with 1/2 teaspoon of baking soda and then add about 6 cups of water (or until water covers the chickpeas by about 1/2 inch). Bring it to a boil on high heat, then let it simmer for about 1 hour on the lowest heat. Check the chickpeas 45 minutes into simmering to see if it’s done and the way to tell is when chickpeas become very soft that you can mash easily with your fingers.
NOTE: As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible.
Once the chickpeas has cooked, and while still hot add it immediately to a food processor with one cup of warm water and grind for a few minutes at low speed. Add the salt and garlic, then slowly start to add the Tahini sauce as the food processor grinds away. Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
You can serve Hummus as a dip garnished with olive oil, and a bit of Paprika or Cayenne pepper. Serve it with Pita bread and sliced Cucumbers and Carrots