A staple of Mediterranean cuisine, hummus is the perfect accompaniment to our Egyptian koshary. You can use this recipe as a base and add or subtract the amount of olive oil and water to reach your desired consistency (we like it with nearly a cup of oil, blended until very smooth).
- 1 cup dried chickpeas
- 1 TBSP baking soda
- 1/2 cup tahini
- 2 garlic cloves
- 1 lemon
- 1 tsp cumin (or more to taste)
- Olive oil
Wash the dry chickpeas thoroughly and soak overnight with a tablespoon of baking soda. In the morning, rinse and change the water and soak for another few hours.
Cook the chickpeas until extremely tender taking care to skim any foam if it appears (about 1.5 to 2 hours).
In a blender, blend the chickpeas, tahini, garlic cloves, juice of 1 lemon and cumin, adding olive oil (or a combination of olive oil and water) until smooth and creamy. Salt to taste.
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