- 1 1/3 cup dry chickpeas
- 2 tsp baking soda
- 1 1/2 tbsp tahini
- 1/2 cup cold water
- 1 garlic clove
- juice of 1 lemon
- lemon zest of 2 lemons
- salt and pepper
- Put the chickpeas in a bowl, cover with water, add 1 tb of baking soda, whisk.
- Let it soak overnight (12 hours).
- Rinse the chickpeas, put them in a saucepan, add 1 tsp baking soda bring to a boil, and then cook at a low temperature for 45-60 minutes (the water should NOT be boiling or you‘ll have a chickpeas puree instaed of cooked chickpeas!).
- Once cooked, rinse the chickpeas and let them cool down completely.
- In a food processor add the tahini, and process it for 1 minute.
- Add the COLD water and process for another minute. Then add the lemon juice, salt, garlic clove and lemon zest and process for another minute.
- Add little by little the chickpeas and process until it reaches the perfect consistency
- The hummus you‘ll get should be quite thick (that‘s how I like it) if it‘s too thick just add a little bit of water
- Serve with a drizzle of olive oil, some thyme and pepper!