Lunch · Mediterranean
Homemade Hummus
Dried chickpeas, soaked and cooked, blended with tahini, garlic and olive oil — a Levantine and North African starter.
- per serving
- 460 kcal
- Protein
- 15 g
- Total time
- 1 h 15 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
The day before, cover the 50 g of dried chickpeas with three times their volume of cold water and let them soak for 12 hours.
Rinse them, cover with fresh water and cook at a gentle simmer for 55 minutes: a chickpea should crush without resistance between two fingers.
Drain, keeping 100 ml of the cooking water, then remove the skins that float to the surface — this is what makes the purée smooth.
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