◼ Cook the chickpeas with an onion, some bay leaves and
salt to taste. I always use the same quantity of chickpeas, 200 grams.
◼ In a mixing bowl (with capacity for 1 liter) put the
drained chickpeas, 4 or 5 sliced cloves garlic, a drizzle of extra virgin olive
oil and salt (quantity to taste), the juice of a large lemon and a tablespoon of ready-made Tahini paste.
◼ Beat the mixture with an electric mixer until you get a paste with creamy texture; in case more liquid is needed, add a little of the stock from cooking the chickpeas or else lemon juice; this will depend on the taste of the one who is preparing the hummus.
◼ Place the paste in the refrigerator for a few hours; when
you are going to use it, you can serve it a serving platter garnished with
sweet paprika and drizzled with extra virgin olive oil.
◼ I like to make salads, with beetroot, zucchini, cucumber or
radishes, cut into very thin slices to prepare some toast with Hummus,
especially for dinner time.
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