Humus with coriander
Ingredients
- 1 cup dried chickpeas, small is best.
- 1/2 cup tahini
- juice from 1 squeezed lemon
- 1-2 garlic cloves
- 1/2 teaspoon cumin
- 1 tbsp + 1/4 tsp baking soda
- salt
- olive oil
- a bundle of coriander
Suitable Drinks
Shared by
SuperFoodRecipe
Directions
Check the chickpeas for damaged grains and small stones and throw them away.
Wash the chickpeas several times, until the water is transparent. Soak them in filtered water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in filtered water for a few more hours. The grains should absorb most of the water and almost double their volume.
Wash the chickpeas well and put them in a large pot. Cover with water, add the rest of the baking soda. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours. It is advisable to renew the water once during cooking and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
Add the tahini and the rest of the ingredients except for the coriander. Go on with the food processor until you get the desired texture. If the hummus is too thick, add some of the cooking water. It should be thinner than the actual desired texture. At last blend the coriander in the hummus. Afiyet olsun!
If you don't have much time you can also use canned chickpeas, see the (much) shorter 'preparation & ready in' times. But you loose out on taste and nutritional value.