hummus / humus / homus / chickpea paste

Ingredients

Directions

1. 1

   Soak the chickpeas for 12 hours. Cook for about 1 hour until soft (5 minutes in a pressure cooker), drain the water and set aside. At the end stir in tahini and lemon juice. Place the mixture in the fridge.

2. 2

   Puree all ingredients from chickpeas to salt in a blender or crush them with a hand blender. A smooth mixture must be created. If the mixture is too dry, add some of the cooking water.

3. 3

   Serve as a starter with tomato and leaf salad or other bites.