500 grams of chickpeas
Half a cup of tahini spread
1 Squeezed lemon
1 Small pilled onion
1 Pilled garlic head
1 ts of backing soda
Pinch of salt
A pinch of white pepper
Soak the chickpeas in the water overnight (put twice water to cover the chickpeas).
Rinse the chickpeas well in water.
Put the chickpeas, onion and garlic head in cooking pot.
Fill the cooking pot with water (almost to the end), and add the baking soda.
Cook it until the water is boiled (clean the white foam created on the top).
Reduce the heat and cook on low heat for about two hours.
Chack if the chickpeas are soft (if not keep cooking).
Let it cool for half an hour.
Put the chickpeas (without the cooked water) together with the onion and garlic head in a food processor.
Add half a cup of the cooked water of the chickpeas
Operate the food processor until you get a smooth paste.
If the paste is thick, add some more cooked water (a bit) and turn on again the food processor for 2 minutes.
Add the tahini and lemon to the mix and turn the food processor on again until the pulp gets lighter in color.
Add the salt and white pepper and turn the food processor on again for 1 minute.
Taste and correct flavors until the taste is balanced.
Serve the humus with some cooked chickpeas and olive oil on top.
Gaia's delicious Hummus