Creamy Classic Hummus | Oriental Dip Classic

Preparation & Cooking

• 1
  Soak the dried chickpeas in plenty of cold water for at least 12 hours. Add a pinch of baking soda to soften the skins later. The water should cover the chickpeas by at least 5 cm.
• 2
  The next day, drain the soaking water and rinse the chickpeas thoroughly. Place them in a pot, cover with fresh water, and bring to a boil. Skim off any foam that forms on the surface. Cook the chickpeas covered over low heat for at least 2 hours (up to 8 hours is ideal) until soft.
• 3
  Remove the pot from the heat, season the cooking water with a little salt, and let the chickpeas cool in it until the next day (or until completely cooled). This ensures a particularly creamy texture.

Hummus Preparation

• 1
  Drain the cooled chickpeas through a sieve, catching the cooking water (aquafaba) in a bowl and setting it aside.
• 2
  Place the drained chickpeas in a food processor or blender. Add tahini, pressed garlic, ground cumin, and a pinch of salt. Blend roughly at first.
• 3
  While the blender is running on low speed, gradually add about 200 ml of the reserved cooking water in a thin stream. Let the blender run for another 2 minutes until a light, smooth, and almost airy hummus has formed.
• 4
  Taste the hummus and season with lemon juice and additional salt as desired.

Serving

• 1
  Transfer the finished hummus to a serving bowl, use a spoon to create a small well in the center, and drizzle generously with extra virgin olive oil. Serve with tortilla chips, pita bread, or fresh vegetable sticks. A glass of sparkling wine pairs wonderfully with it.