Basic Hummus recipe (Appetizer)
Rinse the soaked chickpeas well, put in saucepan with 9 cups water and sea salt. Bring to a boil and cook over medium heat, uncovered, for 2 hours. As foam rises to the top, skim this off and discard. The foam contains the impurities of the beans and is best to remove. You may need to add more water as it cooks down. In a food processor, chop the garlic cloves. Add tahini, lemon juice and ½ cup water, process until smooth and well combined. Add cooked and drained chickpeas and cayenne to the bowl of the food processor with the tahini mixture. Process until well blended while adding additional ½ cup or more of water, as needed. Add sea salt to taste. Once blended, process another minute. The extra processing adds air to the hummus which gives the recipe a light, pleasing texture.
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