Hummus with tahini

A silky-smooth blend of cooked chickpeas, rich tahini, and fresh lemon juice, seasoned with a touch of cumin. This iconic Aleppine appetizer is drizzled with extra virgin olive oil and served with fresh pita bread.

🥄 Ingredients

• 1/2 kg dried chickpeas
• Juice of 2 medium lemons (200g)
• 1 tsp ground cumin
• 1 tsp salt
• 5 tbsp tahini
• Olive oil for garnish and to enhance the flavor when dipping

👩‍🍳 Instructions

1. The most important step in making chickpeas is soaking them for at least 24 1 hours with a tablespoon of baking soda to make them creamier after grinding.
2. The next day, rinse the chickpeas thoroughly two or three times to remove all the baking soda. Discard the water and replace it with three times the amount of fresh water.
3. Bring the chickpeas to a boil over high heat, then reduce the heat to a simmer and let it cook for about 2 1 hours. Allow the chickpeas to cool completely in the refrigerator overnight, ideally for at least five 1 hours.
4. The next day, the chickpeas should be completely cooled. Place the chickpeas in a deep, round plastic bowl, filling it halfway, along with a little of the chickpea cooking water (don't discard it, and don't drain the chickpeas). Add lemon juice, salt, and cumin. Start using a hand blender on low speed and blend the mixture well. Then increase the blender speed and blend the chickpeas from top to bottom, moving the blender around the entire bowl to grind all the chickpeas and make them creamy. If the chickpeas are thick and the blender isn't grinding them well, add two ice cubes to the chickpeas and blend them until they become creamy. Then add tahini to the mixture and blend again until you have a smooth, yellow dish, as shown in the picture.

🌹 Decoration

• You can garnish the hummus with artistically sliced ​​radishes. • Drizzle a generous amount of olive oil over the dish, as shown in the picture.