1-2 medium lemons
2 TBS whole tahini
4 TBS olive oil
2-4 garlic cloves
½ -1 tsp salt
- Soak the chickpeas overnight in water. Bring to the boil the next day in fresh water then simmer until tender*.
- While the chickpeas are cooking crush the garlic onto a little plate and leave it to sit for at least 5mins-this allows for maximum health benefits-and applies to onions too.
- Drain the chickpeas and keep some of the cooking fluid.
- Place all the ingredients in a mixer and blend well until smooth. Start with the minimal amounts when a choice is given. Taste and then add more. Toddlers and kids may like the hummus better with the lesser amounts of lemon/garlic/salt.
- Make the consistency slightly runnier than you would like by adding some of the reserved liquid. Once chilled it becames firmer
I add freshly crushed linseeds to most things I make since it is the richest plant source of omega-3 fats.
*for an even better taste…use Greek chickpea soup made the day before*
This hummus will keep for at least 3 days.
This amount would do for 4 people as a starter/dip.
My hubbie Panos helped me perfect this recipe 🙂