Ingredients
2 cups chickpeas
½ spoon baking soda
2 cloves garlic, finely chopped
¾ cups lemon juice
½ cup tahin
Some olive oil
Salt, black paper, red paper,
METHOD
Soak the chickpeas overnight in plenty of cold water (7 cups) to which add the baking soda so that they swell. The next day , drain well, discard the water and place in a saucepan with plenty of cold water to cover. Boil until soft, but do not allow them to become mushy.
Drain and keep approximately ½ cup of the water. Beat in a blender or food processor with the garlic, salt, peper and lemon juice until a puree is formed. Dissolve the tahin with the ¼ cup of warm water from the chickpeas and add to the mixture, continuing to beat. If the mixture is too thick, add a few more spoons of the water. Serve the humus drizzled with ½ tablespoons of olive oil and some red pepper. If you want to refrigerate cover the container- preferably non-metallic-with some clingfilm.
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