Hummus can be made in couple of different ways. Simplest way is to use canned chickpeas to make it. The other, more difficult way, is to soak dried chickpeas overnight and cook the next day until they become soft. Then drain and use. There is also a posibillity to use a presure cooker to ensure a bit shorter cooking time.
This is the way how I used to make it for years. Sometimes I add more tahini to it to get even creamier consistency and richer aroma. The strongest flavour in this recipe comes from garlic, chilli flakes, chopped onion and parsley. Camoon is just optional. I haven’t used it in this hummus recipe. To achieve the original mid-estern taste sprinkle some camoon on top. It will give a very strong, unique, oriental flavour to it.
Hummus is mid-eastern arabic street food. It’s full of proteins from chickpeas, and of amino acids from tahini and olive oil. Therefore it is one very satisfying dish, and can be served both for lunch or dinner or as dipp-snack with fresh paprika and cucumbers.
Usually it’s served with fried falafel, thin arabic bread, olives, lots of tomatoes, cucumbers, onions, and some extra olive oil. It can be stored in the refrigerator overnight, and used the next day if covered with foil.
Hummus can also be made with a stick mixer instead of a food-processor.
Suggestion how to use the rest of aquafaba – click on the following link : https://naualhansen.com/vegan-pavlova-with-roasted-hazelnuts-pistachios/ .