A couple of days ago, I tried to make falafel at home. After cooking the chickpeas, I decided to bake the falafel, instead of fry them. I halved the recipe, in case the baked falafel was dry and not so good. I used the leftover chickpeas to prepare hummus.
Hummus, which means chickpeas in Arabic, is a very popular spread throughout the Middle East. The full arabic name of the food is Hummus bi Tahini, means chickpeas with tahini.
Makes 6-8 servings. After cooking the chickpeas, it only takes about 5 minutes to prepare the hummus.
- 1 cup dried chickpeas
- juice of 1 lemon
- 2 garlic cloves
- 2 tablespoons olive oil
- 1/2 cup tahini paste
- salt and ground black pepper
- Put the chickpeas in a bowl with cold water and let soak overnight. Alternatively soak the chickpeas in warm water for an hour.
- Drain and wash the chickpeas and over with fresh water in a saucepan. Bring to a boil and boil about 10 minutes. Reduce the heat cook the chickpeas until soft.
- Drain and put the chickpeas to a food processor. Add coarsely chopped garlic and process the chickpeas to a smooth puree. Add the lemon juice, olive oil and tahini and blend until creamy.
- Season the puree with salt and transfer to a serving dish. Sprinkle with oil and cayenne pepper ans serve garnished with a few parsley springs.