Make your own homemade dip with this recipe for Jerusalem Hummus

250 g (1 ¼ cups) dried chickpeas
5 ml baking soda
750 ml (3 cups) water, for soaking
1,5 liters (6 cups) water, for cooking
5 ml baking soda
60 ml (1/4 cup) tahini paste
80 ml (1/3 cup) freshly squeezed lemon juice
3-4 cloves garlic
salt to taste
100 ml ice-cold water
olive oil, toasted pine nuts, parsley & olives, for serving

How to
Put chickpeas & 5 ml baking soda in a large bowl and cover with cold water. Leave to soak overnight (or for at least 6 hours).

The next day, drain chickpeas and place in a medium pot with 1,5 liters of fresh cold water and 5 ml baking soda over high heat. Bring to a simmer, skimming off any foam & skins that float to the surface and cook for about 45 min or until they are very soft but not falling apart.

Drain chickpeas and allow to cool for 15 minutes, then place in a food processor and process until you get a stiff paste. Add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 3-5 minutes, until you get a very smooth and creamy paste, almost as loose as soft serve ice cream. Adjust seasoning to taste.

Transfer hummus to a bowl, cover and let it rest for 30 minutes before serving. Serve at room temperature, drizzled with extra virgin olive oil, toasted pine nuts, chopped parsley and crushed olives (and fresh bread to dip). Store in the fridge, covered.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

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