I love Hummus. But usually I use the canned chickpeas. I make the effort and peel the husks away. Using only a small can, this can take about 30 min to do it. But it is worth the effort and the hummus is a lot better to digest.
Now I watched a YT Video from "My Name is Andong". He visited this Restaurant in Acre and was impressed by the hummus. The recipe is simple, but time consuming.
Compairing this hummus to the ones I usually make is like Eating in a Michelin star restaurant or in a Fast Food Joint.
Start with soaking the 500 g dry chickpeas in a lot of water for about 10 Hours.
Now you have to cook them and get the husk off.
You can peel off every husk after cooking by hand- the same way I am doing it with the small can.
But there is a bit easier way.
Use an Alkaline.
Get the drained chickpeas in a pot with 2 tsp of baking Soda. Stir them for 3 minutes so that they are all coated. Pour in enough water to boil the chickpeas. Cooking time is 30 - 40 min.
Caution: they cook and produce a lot of foam. Take the foam off. Take some of the husks off during cooking. Some will float on top.
When the chickpeas are done, drain and cool them down and wash off the remaining husks.
Now starts the fun part. Separate by Hand more of the husks.
Let the chickpeas go cold
3 lemons and 3 cloved of garlic and 50 ml water get into a small food processor
Pour the liquid through a strainer and mix with 200 ml Tahini paste.
Do not ask me why
When you stir the tahini into the lemon garlic juice, the mix gets dry and grainy.
Use about 80 ml of water to loosen the paste until it has the consistency of a thick batter.
Use a large food processor and add chickpeas and tahini mix and a good 150 ml of olive oil.
Some cumin seeds intensify the taste of the hummus.
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