Glenda at passionfruitgarden.com published a hummus recipe that was simply delish. It inspired me to try a variation of my own.
No pictures yet and I’m not going to give you proper measurements. Honestly, I don’t know how you foodie bloggers do it. Actually, I do. You put a lot of hard work and love into it. 🙂
Some hummus recipes tell you to use tinned chick peas and that’s less work, but I think the dried ones taste nicer.
Rinse the chick peas several times, then soak them over night. Change the water two to three times if you can.
Next morning rinse chickpeas. Add fresh water then boil chickpeas for two hours or until they are so soft you can mash them easily with a fork.
Reserve some of the cooking water.
Process chickpeas. For every cup of cooked unprocessed chick peas add one quarter of a cup of techina (make sure it’s a good quality one) to the processor. Add two cloves of crushed garlic.
Add some of the cooking water if the mixture is too thick.
Squeeze of lemon, add more if you need to adjust to taste.
1 teaspoon cumin