Chickpeas are one of my favourite beans/pulses. There full of protein, vitamins, minerals, and there are so filling that by the time main meal hits your table, your practically full from all that dipping and scooping up hommos with bread, so remember to eat this lightly if your having this as an apetizer or go full out and eat as much as you want if your having this as a brunch. What i love about hommos is that its so versatile, you can eat with anything and the taste is mild but the kick of lemon and garlic give it a nice touch. When I see hommos, I must say, i love it to be creamy, white and thick but not too thick. It has to be thick enough to stay on the bread but also creamy enough to be able to spread effortlessy. Heres how i make this classic hit.
1 and 1/2 cup of dried chickpeas (from arabic supermarket)
1/2 cup of tahini
Juice of 2 lemons.
1 teaspoon of lemon zest
4 gloves garlic mashed
Water to thin the tahini
1. Soak the chickpeas overnight in water. Water should be 2 inches above chickpeas.
2. In the morning, wash chickpeas, but in saucepan with water to the rim and simmer for 2 hours.
3. When chickpeas are mushy, drain and put in food processor.
4. Take tahini in a small bowl and add water little by little and whisk until tahini is white and smooth. (It will get clumpy but thats normal just keep whisking and adding water until its completley smooth and has a white colour).
5. Add tahini, lemon juice, garlic, lemon zest and salt to the food process which already has chickpeas and blend on high until its smooth and creamy. Chill and go crazy with garnishing like me lol.