I love humus as it's so versatile. I can use it as a dip for carrots or eat it as a laying in a sandwich for lunch. Whenever, I make humus I buy dried chickpeas instead of canned chickpeas. I don't like the taste of canned chickpeas, as their taste is really evident in the finished product. However, making humus with dried chickpeas means a great deal of preparation.
- 2 dl of dried chickpeas
- 2 cloves of garlic
- 1,5 dl of olive oil
- 3 tablespoons of citrus juice
- 1 teaspoon of cumin
- 1 tablespoon of sesame paste
- 1/2 teaspoon of cayenne pepper
- salt and pepper
- 2 dl of water
Preparation of chickpeas
Put the chickpeas to soak in a bowl of water for the night (approximately let the chickpeas soak for 12 hours).
The next day you drain the water from the chickpeas and do not use this water in the humus, as the chickpeas will release some toxins in that water. Wash the chickpeas thoroughly and cook them at a low heat for an hour. When the chickpeas are done put them in a blender with all of the other ingredients and blend it. If it's to dry add some water or olive oil, but don't go overboard with the olive oil.
- If you want a little spice in the humus, put a teaspoon of chili flakes in it.
This will provide you with quite a lot of humus and so I don't make it that often, as when I make it I make sure to eat it with everything. As you can see above I used it for a sandwich, which I brought to university. My friend told me that whenever she makes humus she puts carrots in it, so maybe I'll try that next time!
I hope you guys are having a great day!