Recipe for 640g of hummus:


200g dry chickpeas
2 lemons
50g tahini
1 garlic clove
2 tablespoons olive oil
3 tablespoons water
½ teaspoon grounded cumin
salt (to taste)
kombu seaweed (optional)
spicy paprika (to taste)


By following the base recipe, prepare the chickpeas or, as an alternative, replace them with a 500gr of canned chickpeas. If you decide to use the canned chickpeas, don’t forget to drain and rinse well before using them; if instead you plan to have the dried ones, let them soak overnight, cook them with the kombu seaweed (it helps the digestibility of the chickpeas and introduces additional taste and minerals) and remove the kombu seaweed after cooking. In a blender, combine chickpeas and water and process them for few minutes until you will obtain a velvety cream. Add filtered lemon juice and process for another minute. Add tahini, garlic, olive oil, cumin and salt. Process everything again. Hummus is ready!

After sprinkling spicy paprika on it, serve on a bowl or plate and enjoy it with some toasted or unleavened bread. You can as well have it with some boiled potatoes or as a dip for raw veggies.