Hummus with Cumin

Description

Instead of canned chickpeas, you can use 200 grams of dry chickpeas: soak them overnight in cold water, then rinse well, cover with water in a ratio of one to four, and cook without adding salt for at least one and a half hours.

Ingredients

• Chickpea - 1 can
• Olive Oil - 3½ spoons
• Black Cumin (Cumin) - 1 tablespoon
• Garlic - 1 clove
• Tahini - 3 spoons
• Salt - 1 tablespoon
• Lemon - 1 piece
• Pistachios - 1 tablespoon
• Cayenne Pepper - a pinch
• Herbs - to taste
• Pita - 1 piece

Step by Step guide

Step 1

Drain the liquid from the can of chickpeas — it will come in handy later. Rinse the chickpeas well and transfer them to a bowl (set aside a few peas for garnish). Squeeze a small lemon using a juicer or just by hand. In a mortar, grind the cumin into a powder and finely chop the garlic.

Step 2

In the blender, combine the chickpeas, three tablespoons of olive oil, cumin, lemon juice, garlic, salt, and a couple of tablespoons of liquid from the chickpea can. Blend everything together until you achieve a thick, smooth consistency.

Step 3

Mix the tahini sesame paste well; it can sometimes be runnier on top than at the bottom of the jar. Add three tablespoons of tahini to the nearly finished hummus and blend again. Taste: if needed, add more tahini, and if the mixture is too dry, add some aquafaba (chickpea water). Refrigerate the result for an hour, or better yet, two: the hummus should chill and allow the flavors to meld.

Step 4

Toast the pine nuts in a dry, preheated skillet for about a minute. Then, place the pita in the skillet and lightly toast it as well until it becomes crispy. Transfer the hummus to the serving plate, drizzle with half a tablespoon of oil, and garnish with the pine nuts and reserved chickpeas.

Step 5

Sprinkle the hummus with a pinch of cayenne pepper and finely chopped herbs. Serve with pita, olives, tomatoes, cucumbers, and other vegetables and herbs for dipping into the hummus.

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