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Eat Yourself Sexy Australia
Enjoy this old favourite with this simple recipe.
1-3/4 cups dried chickpeas
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon quality extra-virgin olive oil
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Soak the chickpeas for 8 hours with the baking soda in cold water to cover.
Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes.
Drain, reserving a bit of the liquid.
Make the tahini sauce:
Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest for salad dressings or sandwiches.
Put the drained chickpeas in a food processor and process to a rough puree, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth.
Add the tahini sauce and process until just mixed.
Scrape the mixture into a bowl. Stir in the olive oil.
Serve with pita bread, whole-grain crackers, or carrot sticks.