- 1 cup of dried chickpeas, soaked in water overnight
- 1 tsp bicarb
- 150g of tahini
- 4 tbsp lemon juice
- 4 garlic cloves, crushed
- 2 tbsp olive oil
- 100 ml icey cold water
- Celtic sea salt
- Drain soaked chickpeas and place in a saucepan with bicarb over high heat. The bicarb soda helps soften the beans and speeds up the cooking process
- Cook for 2-3 min stirring constantly
- Add 1.5 litres of fresh water and bring to a boil
- Reduce to simmer and skim off any foam that floats on the surface. Cook till tender
- Once cooked, drain chickpeas and place in a blender/ food processor. Blend well until stiff paste forms and add tahini, lemon juice, garlic, olive oil and salt. Blend again well
- In the end, blend in the icy water until very smooth (the icy water helps smoothen the texture instead of having to add extra oil)
This entry was posted in Sides, Snacks, The DIshes and tagged chickpeas, garlic, hummus, lemon juice, tahini. Bookmark the permalink.
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