• 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

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