How to make a not-so-basic hummus? We've got you covered!
INGREDIENTS
- 1.5 cups dry chickpeas⠀
- 400g tahini⠀
- 12 garlic cloves⠀
- pinch of baking soda⠀
- salt/ sesame seeds/ cumin⠀
- olive oil ⠀
- 2 lemons, juiced⠀
- 4 cups water⠀
- 1 Lucky Iron Fish/ Leaf⠀
DIRECTIONS
1️⃣Bring water to a rolling boil. Add 1 teaspoon of lemon juice and the Lucky Iron Fish/ Leaf. ⏰ After 10 minutes, turn off the heat and remove the Fish/ Leaf. Your #IronWater is ready.⠀
⠀
2️⃣In a strainer, rinse the dry chickpeas. Then, soak them in the Iron Water. ⏰Let it soak overnight (8-10 hours). ⠀
⠀
3️⃣Next, use a slotted spoon to transfer the chickpeas into a deep pot - or a pressure cooker if you have one. ⠀
👀Save any remaining Iron Water.⠀
⠀
On medium heat, stir the soaked chickpeas and add the baking soda and a pinch of salt. Keep stirring for a few mins. This step will help loosen the outer skin of the chickpea, which will allow for a smoother textured hummus.⠀
⠀
4️⃣Pour in any remaining Iron Water and submerge the chickpeas fully. Use extra water if needed. ⏰Simmer for 20-40 minutes until chickpeas are fully cooked and tender.⠀
⠀
5️⃣Skim off any foam or chickpea skin that floats to the top. Let the chickpeas cool down to room temperature. ⠀
⠀
6️⃣ Meanwhile, prepare:⠀
🧄GARLIC LIQUID - In a blender or mini food processor, pour the juice of 2 lemons, add the garlic cloves, and a few tablespoons of water. Blitz till fully combined.⠀
🥣 MAKE PASTE - Then, in a mixing bowl, combine the garlic liquid with the tahini. Carefully stir till fully combined and thick in consistency. Add a splash of water if needed.⠀
⠀
7️⃣ In a food processor, combine the room temperature chickpeas, tahini-garlic paste, some olive oil, pinch of salt and cumin. Blend until smooth.⠀
⠀
There you have it! Beautifully smooth Iron-Rich Hummus.
