Homemade Hummus Spread

Preparation

1. Soak the chickpeas for about 12 hours (change the water at least once, in the summer soak in the refrigerator).2. Cook the chickpeas in a pressure cooker first without a lid, and after the first boil remove the foam, replace the water with fresh water, add the ground caraway, cover and cook until the chickpeas are soft (about 30-40 minutes.).3. When the chickpeas are lukewarm (let them cool), strain the water (set aside the cooking water and do not throw them away) and transfer to a blender.4. Add the lemon juice, garlic, salt and chickpeas cooking water (start with one cup gradually and add up to another half cup as needed).5. Grind to a smooth texture or as you like, add the raw tahini, continue to mix and fix flavors.6. For serving: stack hummus spread on a serving plate, garnish with extra virgin olive oil, paprika, oregano, black pepper, chopped fresh parsley and a little cooked chickpeas or stir-fried hot mushrooms. Enjoy perfect homemade hummus spread!7. Bon appetite (:

Total time: 1-2 days

Equipment: pressure cooker (optional, can also be cooked normally - it will just take longer), blender/food processor.

The nutritional value does not include the serving toppings. The spices, lemon juice and the amount of raw tahini are according to personal taste. The preparation method also includes soaking and grinding. The hummus can be kept in the refrigerator for several days (without preservatives). If there is no pressure cooker, cook in a regular pot when adding the clean cooking water (after first boiling and changing the water) a flat teaspoon of baking soda. Without it, insufficiently soft and fluffy grains will be obtained, which will be reflected in the texture of the hummus. I have already seen that in some recipes there is an instruction to cook in a regular pot for about an hour, and in my opinion the chickpeas will not reach the texture needed for a perfect hummus spread.