Hummus is an absolute classic and a must at any Raki Table. It’s quick and easy to make, all you need are a few ingredients and a food processor.
This basic recipe is also a great place to start experimenting with new flavours – adding chilli, balsamic onions, jalapenos or sundried tomatoes – they all taste great and are fun to play around with.
- A bowl of chickpeas
- Extra virgin olive oil
- 2 cloves of garlic
- 100 ml tahini
- 1 lemon
- 2 tsp of salt
- Cayenne pepper
Place chickpeas in a large bowl and cover them with 5-6 glasses of cold water and leave them to soak overnight. Next day, drain the chickpeas. Place them in a medium saucepan, add 3 glasses of water, 2 tsp of baking soda and boil the chickpeas about 30-40 minutes.
Cool enough the chickpeas and peel them. Peeling the chickpeas makes your hummus smoother. Place the peeled chickpeas in a food processor, blend them a full minute. Then add 3 tbsp of olive oil, 2 cloves of crushed garlic, 100ml tahini, juice of a lemon, 2 tsp of salt and continue to blend. Add olive oil or 1-2 tbsp of water until you get very smooth and creamy result.
Taste and add salt or lemon, if needed. Place the hummus in a bowl, drizzle it with extra virgin olive oil and sprinkle with cayenne pepper.
Serve with pita wedges or tortilla chips.