Ingredients
1 can of chickpeas, 400 g, drained weight 250 g
2 garlic clove (s), grated with a little salt in a mortar
2 teaspoons olive oil
3 teaspoons lemon juice, freshly squeezed
4 teaspoons sesame paste (Tahin), good quality
1 tsp salt
1 teaspoon cumin, (Cumin)
1 teaspoon paprika powder, sweet
1 teaspoon paprika, pink
preparation
Working time: approx. 10 min.
Drain the chickpeas (or take the appropriate amount of homemade chickpeas), if desired, retain some for the garnish. Collect the dripping water and puree all remaining ingredients with the pass bar. If the mus is too firm, add some of the collected chickpea water so that it has the approximate consistency of mashed potatoes.
We ourselves all love the nutty taste of good Tahin and therefore this amount is chosen according to our taste. Here, just like with the other spices, you can be great and, if necessary, better seasoned, than spice something away.
If you want to take dried chickpeas and cook for yourself, it is best to soften them over night and cook them for about 45 minutes in enough water (without salt). That would be also to be considered in the amount of salt for hummus, since chickpeas are usually already salted in canned food.
Ready-cooked chickpeas can be wonderfully frozen and then later used for new hummus or, for example, use for delicious stews.