1 1/2 cups chick peas
1 cup chick pea water(if it’s fresh) or 1 cup tap water
2 cloves garlic
1/4 cup tahini
juice of 2 lemons (4 or 5 Tbsp)
1/8 cup fresh cilantro
1/2 tsp salt
1/2 tsp cayenne
Clean and soak 1 cup chickpeas over night and boil 1 and 1/2 hours with a pinch of salt…or do as I do and forget (then you have to boil for 3 hours and let sit for another 1 hour). Let cool for 30 minutes.
Add garlic and cooked cooled chickpeas to a food processor (you can mash by hand but the processor is so much easier)
then tahini, water, salt and the juice of 2 lemons.
Blend 2 minutes and then add cilantro and paprika. Blend until smooth.
Hummus is ready to eat with raw veggies, on a veggie burger, on a pita, or with bajia? (stay tuned for that one)
2 hours (including boiling time)
party size bowl for appetizer