The taste of home
- 3 cups of soaked, cooked and cooled chickpeas (or 3 cans)
- 2 Tbsp of white tahini
- 2 Tbsp of dark tahini
- 2 lemons, juiced
- 1 Tbsp of olive oil
- 2 garlic cloves
- salt, smoked paprika, cayenne to taste
- 1/2 cup of water (more if needed)
- Nigella seeds, sundried tomatoes, basil, chickpeas, olive oil (pictured)
- Roasted pumpkin seeds, black olives, olive oil
- Smoked paprika, rosmary, green olives, olive oil
Whenever I travel it is exciting to taste different foods and cuisines. But at some point, I always find myself craving this homemade hummus. This is not the traditional type of hummus, but it is the combination of two types of tahini that makes me like it best of all.
I highly recommend soaking and cooking your own chickpeas. It takes a bit more effort, but it makes all the difference. White tahini can be found in any health food store or stores that sell Turkish/ Arabic products. Dark tahini can be found in health food stores. Both are made of sesame seeds, the difference being that for the white tahini the sesame seeds are shelled.
Put all the ingredients in a food processor and blend until smooth. Add more (warm) water if the hummus is too dry; chickpeas react differently depending on their type and cooking time.
Decorate your hummus by serving it on a plate and drawing a circle in the middle with the back of a spoon, pour olive oil in the circle. Add on some extras to your liking. Spread it on some bread, or eat it as a side to your vegetables.