Humus is one of the most popular snacks with the local bread in the Middle East.
One may experiment with the ingredients when making humus according to the taste and mood, however, the essential ingredient is the sesame paste – tahini. Without tahini humus is not actually humus. Chickpea humus is excellent not only with bread, but also with carrot, celery slices or crispy bread slices ‘Bon Crisp’.
1 glass of dry chickpeas
1 teaspoon of soda
4 tablespoons of sesame paste
2 tablespoons of lemon juice
2 garlic cloves
50 ml of cool water
some ground cumin
some chilli pepper
salt to taste
crispy bread slices ‘Bon Crisp’
Place dry chickpeas to the water and leave them to soak overnight. In the morning, wash and place to cook by adding some soda to the water. The chickpeas will cook in about 30-40 minutes. It is important not to overcook, but, if they are too hard, it will be difficult to blend. Strain the cooked chickpeas and rinse with cold water.
Place the chickpeas, spices, sesame paste, lemon juice to electric mixer and blend to one mass. Add cold water by continuing to blend until the spread reaches a suitable consistency. Before serving the spread, leave it in a refrigerator. Toss with za’atar spices or add some drops of olive oil before serving.