Hummus with cumin and sumac
Hummus with cumin and sumac
Ingredients
- 350 g of dried chickpeas
- 1-2 tsp ground cumin
- salt and black pepper at will
- 2 tbsp of olive oil
- ½ lemon juice
- 1-2 tsp of sumac
- 1 clove of garlic
Instructions
- Soak the chickpeas in plenty of water for about 12 hours (the water must cover the chickpeas well).
- The next day, drain the chickpeas and put them in a pot. Cover with fresh water and bring to a boil. Place the lid on the pot and simmer for about 90 minutes. The chickpeas must be soft.
- Drain them saving the cooking water. Pour the chickpeas into a blender, add the olive oil, lemon juice, cumin, salt and pepper. Crush the garlic inside. Blend everything until soft and creamy. If it is too dry, add some of the cooking water. Put the cream into a bowl and decorate it with sumac.
- If you like it spicy, you can add some cayenne powder or freshly chopped chilli pepper.
Notes
This cream is very good with bread or raw vegetables.
To make this recipe faster, you can use pre-cooked or canned chickpeas.
To make this recipe faster, you can use pre-cooked or canned chickpeas.
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Sumac - the lemon-fresh spice
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