Hummus Recipe Original – Prepare delicious, creamy and airy chickpea puree

The creamy and delicious chickpea puree is one of the national dishes of the Middle East for a reason. The hummus is an everyday accompaniment to various appetizers and has its permanent place on a mixed starter plate. We would like to offer all lovers of healthy muse an original hummus recipe that tastes irresistibly nutty and spicy and flatters the palate with a creamy and at the same time light and fluffy consistency.

Original Hummus Recipe – Ingredients

1 can of chickpeas

100 grams of tahini paste

3-4 cloves of garlic

2 to 4 tablespoons of cold water

Juice of one or two lemons (to taste)

1 or 2 tablespoons of olive oil

½ teaspoon cumin powder

½ teaspoon salt

½ teaspoon baking powder

2-3 cups of water (to keep the chickpeas covered in the pot)

The best original hummus recipe – preparation

Drain the chickpeas well and cook in sufficient water for 20 minutes. The chickpeas should be completely covered with water. A teaspoon of baking soda in the cooking water helps make the chickpeas feel soft. The baking soda increases the pH of the water and causes the chickpeas to disintegrate into a soft, mushy mass.

Mix the garlic with the freshly squeezed lemon juice and the salt, and let the resulting mass rest for a few minutes. During the rest period, the pungent taste of the garlic is replaced by a soft taste note.

Add the tahini and two tablespoons of ice cold water. Mix everything together until you get a creamy mixture. The ice cold water also helps make the hummus light and airy. This also gives the delicious dip a beautiful ivory color.

Drain the cooked chickpeas and mix with the tahini mixture.

Add the cumin powder and a tablespoon or two of olive oil. Mix everything well until you get a homogeneous and smooth paste.

Put your perfect homemade hummus in a nice bowl or platter and garnish as you like. The leftover hummus can be stored in the refrigerator covered with cling film for up to a week.