I am a BIG fan of hummus and as I told you that I would come up with more vegan recipes I decided to prepare it by myself.
I look through many websites and cookbook but didn’t find one that seem to be ok. Some days ago my mother showed me a hummus recipe in a cookbook which is called ‘Willi Haiders Megaphon-Rezepte’. In this cookbook you can find many yummy vegetarian and vegan recipes from all over the world. The ingredients aren’t that special and it is quick and easy to prepare. The only ingredient that may not be so easy to find is tahini. It’s a sesame puree and you can find it in supermarkets for organic food. You can serve this summer dish with raw cut up vegetables or bread, it’s both tastes very good! (:
Ingredients (makes 4 serves):
- 250g chickpeas, sooaked in water over night (you can use canned chickpeas as well, but don’t forget to wash and dry before using)
- 1500ml water (you won’t need this if using canned chickpeas)
- 4 garlic cloves
- juice of 2 lemons
- 50ml olive oil
- 1 tablespoon tahini
- 1 teaspoon ground cumin, salt, pepper
- olive oil, parsley to garnish
Remove the chickpeas from the water and let them dry. Bring them to a boil with the water and cook them for 1-2 hours. Remove the chickpeas from the water and keep 100ml of the water, set aside. Mix the chickpeas with the garlic, lemon juice, olive oil, tahini, cumin, salt and pepper and the 100ml water (I used less because either the hummus would have been too dry) until it seems to be a thick paste. Garnish with oilve oil and parsley.