Recipe Hummus Dried Chickpeas

Stir in 1 tsp of bicarbonate of soda and leave to soak for 24 hours.

Recipe hummus dried chickpeas. Open drain and rinse the chickpeas. 1 cup 180g of dried chickpeas 1 5 tsp bicarbonate of soda 6 tbsp of tahini sesame paste 2 tbsp fresh lemon juice 1 tsp cumin optional 2 minced garlic cloves and a pinch of salt. Add cooked chickpeas to a food processor or high speed blender a blender will get creamier texture along with garlic tahini lemon juice sea salt and olive oil or water.

At this point you can add garlic powder and herbs optional. Cover and blend until perfectly smooth. Place them in a pot and fill with new water the salt and baking soda.

Scrape sides and bottom of the bowl then add remaining chickpeas and process until thick and quite smooth. Add salt and pepper to taste. Place the chickpeas in a medium saucepan and add the baking soda.

For a more authentic hummus add about 1 4 1 2 cup tahini to ingredients. For a thinner consistency add aquafaba or ice cold water until you reach your desired consistency. 12 hours with 1 tsp of bicarbonate of soda.

Add half of the chickpeas to the food processor and process for 1 minute. Bring chickpeas to boiling then simmer about 1 2 hour until tender. Drain chickpeas reserving liquid.

This hummus recipe is worth the extra effort. Continue boiling reducing heat if necessary to prevent overflow for about 20 minutes or until the chickpeas look bloated their skins are falling off and they re quite soft. For 4 people you will need.