I have fallen in love with hummus once again. I started making it from scratch and am delighted with how easy it is to make and how easy it is to come up with interesting variations. This was one of my new successful experiments. I find the green-black color enticing.
Ingredients
- 160 g dry chickpeas
- 4 cloves garlic
- 1 – 2 small hot green peppers of your liking
- 10g fresh cilantro (optional)
- 1 tsp fine sea salt or Himalayan salt (5g)
- 1 1/2 tbsp lemon juice (1 lemon)
- 1 tsp ground cumin
- 2 tsp red pepper flakes
- 6 tbsp tahini paste (75g black sesame seeds / 45g sesame oil or olive oil)
- 2/3 cup cooking liquid (at least 100g)
Directions
- Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. I add a tablespoon of apple cider vinegar with the mother to help the process along. Next morning or evening rinse and drain the chickpeas well. Transfer them to a cooking pot and put in about 525g of clean water (I use filtered). Bring it to a boil and cook covered on the lowest possible heat for about 2 hours. Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water. Now peel them.
- Make hummus: First, grind sesame seeds with dry spices, then add in garlic, hot peppers, onion, and cilantro, and grind again. Then add in lemon juice and oil and grind that together. Combine reserved liquid from cooking and blend that in. Finally add the cooked garbanzo beans and grind or pulse them until you achieve a smooth silky paste. Taste and adjust lemon juice and salt to your taste; add more cooking liquid, if you prefer thinner hummus: mind you that hummus has a tendency to thicken in a few hours.
- extra virgin olive oil, for serving
- red pepper flakes, for serving
