Hummus I
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | dry chickpeas | 1 cup | 919 kcal51g protein · 145g carbs · 15g fat · 0g fibre | Buy |
| 2 | Water | 0 g | — | Buy |
| 3 | baking soda | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | –3 cloves of garlic | 3 clove | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 5 | salt | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | Tahini and water | 0 g | — | Buy |
| 7 | Ground cumin | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | Fresh | 0 g | — | Buy |
| 9 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Directions
The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.
Rinse.
Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.
Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.
Pour out the water. If desired, some can be reserved to add later, for extra flavor.
Mash the chickpeas by pressing them through a pasta sieve or use a food processor.
Let it cool for 10 minutes.
Add tahini and water until you get the right consistency.
Season with salt, ground cumin, and coriander leaves.
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