Homemade hummus usually comes out lumpy because of the pectin covering the chickpeas, you either keep peeling each chickpea or you boil it to a pulp and add sodium bi carbonate.
- Wash, then soak dried chickpeas in water overnight.
- Cook the chickpeas that were soaked on medium heat for 1½ hours. Skim off the froth that rises to the top.
- Blend the chickpeas in a food processor with ice cubes and add tahini, mashed garlic, and lemon juice.
- If the mixture is too thick, add yogurt to achieve a creamy texture.
- Adjust salt, lemon juice, and garlic according to your taste.
- Plate the hummus, and garnish with oil, parsley, and sumac. Enjoy.
- 1 cup chickpeas (pre-soaked ovenight, then boiled for 2-3 hours with baking soda)
- 1⁄2 cup tahini (sesame seed paste)
- Juice of one and a half squeezed lemons
- 3 ice cubes
- 2 Tbsp. yogurt
- 2-3 cloves garlic
- 2 tsp. salt