recipes

Hummus

Notes from Niffa

Ingredients

• 1 cup dried chickpeas, soaked overnight with 1/2 tsp baking soda
• 180g tahini
• 6 tbsp lemon juice (like half of one of those little things)
• 4-6 cloves of garlic
• 1 tsp cumin
• salt and pepper to taste
• cayenne to taste
• 1/4 c water (adapt to get the texture you want)

Steps

Part 1: Cook the chickpeas

• Soak the chickpeas overnight
• Drain
• Boil in water with another 1/2 tsp baking soda for 30 minutes, skimming the foam from the top occasionally
• Add salt, boil another 15 minutes
• Drain and rinse with cool water

Part 2: Hummus

• Dump everything into the tupperware you’ll use for storage
• Potato ricer for chickpeas to get them extra smooth
• Blend

Tips

• Cayenne works better than other peppers to diffuse the heat throughout this recipe
• The chickpea leftovers and such form a sort of glue that tends to gunk up everything