The BEST MEDITERRANEAN HUMMUS in town!
the Middle East, hummus is eaten at breakfast or lunch time, as a complete meal
and always served warm. The secret of a good hummus is in the choice of tahini,
it must be good, smooth and you must use a lot of it! PRANA's tahini here makes
all the difference. With all the
veggies, marinades and pita chips served with it, it's a complete
breakfast-brunch for us, and the kids always ask for more. Vary the toppings
for variety: pan-fried mushrooms, hummus-foul (with gourgans), hummus-tahini,
Soak 500gr of chickpeas 12h. Drain and rinse. Transfer to a cooking pot. Add water, enough to have about 2 inches of water above the chickpea line. Add baking soda: this softens the legume hulls and allows the cooking liquid to be absorbed more quickly. Bring to a boil, uncovered. Cook for about 45 minutes, until the chickpeas are soft. Skim off the foam when necessary. Turn off the heat, add 1 tbsp sea salt. Let cool for about an hour uncovered.
Separate the chickpeas from the water and keep the cooking water. Set aside about ½ cup of cooked chickpeas and using a measuring cup, transfer the rest of the warm chickpeas in a food processor - there will be some water left in the pot. Add ½ cup of the cooking water, ½ cup of tap water, lemon juice and tahini and blend for a few minutes until the mixture is smooth. Add sea salt to taste. Put few spoonfuls of warm hummus on a small plate, flatten with the back of the spoon so that the plate is covered, top with some cooked chickpeas that were kept aside and drizzle with olive oil.
- Serve with pita bread, olives, pickles, vegetables and a fresh salad of diced tomatoes and cucumbers seasoned with olive oil, lemon juice, salt and pepper.