Ingredients
- 300 g chickpeas
- 2 liters of water (for boiling the chickpeas)
- Juice of one lemon
- Zest of one lemon
- 100 g tahini
- 1/2 teaspoon cumin
- Pepper
- 2-3 cloves of garlic, crushed
- A pinch of paprika
- Salt
- 150 g olive oil
- Red chili flakes (boukovo)
Preparation
- Place the chickpeas in a bowl with water and let them soak overnight.
- The next morning, drain and rinse the chickpeas thoroughly.
- Transfer them to a pot with water and bring to a boil over high heat. Boil for about 1 hour or until the chickpeas are very tender.
- Drain the chickpeas, reserving the cooking liquid, and place them in a blender.
- Add the olive oil, lemon zest, lemon juice, garlic, tahini, paprika, salt, and pepper. Blend until smooth and creamy.
- If the mixture is too thick, gradually add some of the reserved cooking liquid until the desired consistency is reached.
- Transfer the hummus to a bowl and drizzle with olive oil. Sprinkle with red chili flakes and a pinch of cumin for an extra burst of flavor.
Enjoy this creamy, homemade hummus as a dip, spread, or accompaniment to your favorite dishes. Its balance of tangy, nutty, and spicy flavors makes it the perfect addition to any table. Bon appétit!
