Description
The classic hummus is a perfect companion for the focaccia!
Ingredients
Scale
- 250g dried chickpeas (soaked overnight), alternatively canned chickpeas, 400 g )
- 1 clove of garlic
- 2 tablespoons olive oil
- 2 tbsp lemon juice
- 1 tablespoon tahini (sesame paste)
- 1 tsp. ground cumin seeds
- 1 tsp hot paprika
- 1–2 tbsp ice water
- salt
Instructions
- Cook soaked chickpeas in plenty of water until soft, about 1 hour, drain. Rinse and drain canned chickpeas. (Be sure to save Aqua Faber for the best vegan mayo!).
- Peel garlic, chop coarsely and toast with 1 tsp olive oil until golden brown.
- Finely puree all ingredients in a blender or with a hand blender, add some ice water if necessary.
- Season to taste with salt.
Notes
I like to make double or triple the amount of hummus because it freezes really well in small jars. Long live the Meal Prep!