Homemade hummus usually comes out lumpy because of the pectin covering the chickpeas, you either keep peeling each chickpea or you boil it to a pulp and add sodium bi carbonate.
STEPS
Wash, then soak dried chickpeas in water overnight.
Cook the chickpeas that were soaked on medium heat for 1½ hours. Skim off the froth that rises to the top.
Blend the chickpeas in a food processor with ice cubes and add tahini, mashed garlic, and lemon juice.
If the mixture is too thick, add yogurt to achieve a creamy texture.
Adjust salt, lemon juice, and garlic according to your taste.
Plate the hummus, and garnish with oil, parsley, and sumac. Enjoy.
INGREDIENTS
1 cup chickpeas (pre-soaked ovenight, then boiled for 2-3 hours with baking soda)
