Hummus is made from chickpea. Spilled with olive oil, could stay up to 15 days in the refrigerator.
- 300 grams of raw chickpeas;
- 3 tablespoons tahini (sesame paste);
- 2 lemons (juiced) ;
- Black pepper;
- Olive oil;
- Red pepper (If needed);
Plunge the chickpea in water and let them to stay like that through the night. The next day boil them in water until they soften. When they are cooked, drain them but try to save the water where chickpeas were cooked.
Put the cooked chickpeas in a blender and add a juice of one lemon, 3 tablespoons olive oil and 3 tablespoons tahini (sesame paste). Add a bit by bit from the water in which the chickpeas were cooked so that the blender can work properly (just be careful with how much water you put in the mixer so the mixture won’t be to rare).
There should be a density as potato puree, pour the mixture into a deeper bowl, sprinkle a little red pepper and pour a little olive oil in order not to get dry. The olive oil will preserve the freshness of the hummus. By choice, you can add garlic.