How to make
If you're boiling the chickpeas, you must soak them in water from the night before - for 1 night, to make the cooking process easier. When boiling the chickpeas, add a little baking soda, because it speeds up the process. When they soften, strain them from the water and it is recommended to peel them (patience is required, but they are much more healthy for the body this way, since the peels irritate the stomach).
If you want to make the hummus quicker - you can use canned chickpeas.
Mix the chickpeas with sesame Arabic tahini, chopped garlic cloves, Himalayan fine salt, cumin, black pepper, olive oil and lemon juice.
Stir and blend finely, until a smooth homogeneous mixture is obtained. Serve for consumption - fresh, but can also be chilled. If desired, you can sprinkle it with chopped parsley.
Easy hummus with tahini, iconic for the Arabic cuisine!
Wonderful delicious vegan spread.
