|Cook Time||Passive Time|
Best served fresh and warm with a sprinkle of ground cumin, paprika and a good drizzle of virgin olive oil. Serve with soft bread to scoop and dip.
This humus will set a lot firmer in the fridge – if serving cold, give it a fork through before serving or for authenticity – pound in a pestal and morter, just before service to make it even more fluffy.
Yes, its gotta be dried chickpeas, the tinned one’s won’t do for this authentic recipe as they need to be cooked to soft perfection but still hold together and processed hot – plus the taste is far superior.
Tip – The balance between lemon and tahini is up to you – – taste as you go along, only adding 2/3 the amount on any recipe then adding more to your taste, sometimes more than the recipe, my batch could easily take another lemon juiced or 1 – 2 tablespoons tahini – your balance or mine above.
Image – The Humus I had at ‘House of Hummus’, Camel Market, Tel Aviv – Served with Fav beans, tahini, olive oil and raw chopped onions.