Hummus - low fat, no garlic
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500g of dried chick peas (Do not use canned chickpeas, they are too soft!)
1 tablespoon of baking soda
200g of tahini (sesame paste)
150 ml  very cold water (almost icy).
3 limes

For garnish
Paprika or red chilli powder for a bit of heat
Black Olives
Olive oil

Soaking the Chickpeas
Sort through the chickpeas before boiling to remove any disfigured or bad chickpeas.
Soak the dried chickpeas overnight with a lot of water (cover them completely, water volume is double
the chickpeas volume).
The next day, rinse the chickpeas well with cold water.

Cooking the Chickpeas
Fill a pot with plenty of water, using the same amount as when you soaked them.
Add the baking soda, then bring to boil.
When the water is boiling turn the heat down and allow to simmer until the chickpeas are cooked, 60 to
90 minutes. You can cover them with a lid, but this is not necessary, just make sure that the water keeps
(To check if your chickpeas are cooked, throw one onto the wall. If it sticks, they are cooked!)

Skinning the Chickpeas
Take the pot off the heat and put it under the cold water tap. The cold water will shock the skins into
cracking so that they will easily come off and float to the surface. In order to allow them to float up you
need to gently stir the chickpeas and as the skins surface, remove them with a slotted spoon. Keep
stirring a little and removing the skins that surface until you’ve removed most skins.
Now strain the chickpeas and leave them in a colander over a plate, in the fridge, preferably overnight.
This will allow all the excess water to drain.

Preparing the Hummus
The traditional way is to pound the chickpeas by hand in a bowl using a pestle; however, a food
processor makes things easier.
So, place the chickpeas in a food processor until you have a smooth paste, add the tahini (sesame
paste) until the mixture becomes very smooth, but still a little firm.
At this point add the very cold water and the lime juice. By adding very cold lime juice you will prevent the
mixture in the food processor from heating up so much as to affect its taste.
Finally add salt to taste.
Now leave the mixture as it is in the processor for 15-20 minutes, this allows it to rest and develop its full
consistency. If, when you return to it, you find that it is too thick, just add a little more lime juice.

Serving the Hummus
Put the hummus in a dish and sprinkle some paprika, decorate with chick peas, black olives then
sprinkle some chopped parsley and finally a dash of olive oil.
Serve with bread or with fresh vegetables for a healthier option. It could be also served with kebabs or as
a sandwich spread.

If you have some hummus left over, cover it with plastic wrap and refrigerate it. It will still be delicious.