1 cup of dried chickpeas/garbanzo beans
2 tablespoons of tahini
3 cloves of garlic (Russian Red)
1 teaspoon of apple cider vinegar
2 teaspoons of cumin
1/2 teaspoon of salt
1/2 cup of watar
3 tablespoons of oil
1/2 teaspoon of za’atar (optional)
1/2 teaspoon of paprika (optional)
1/2 teaspoon of black pepper
Step 1
Take one cup of dried chickpeas and place them in a pot of water, making sure they are fully submerged. Let them soak in the refrigerator overnight.
Step 2
Once your chickpeas have doubled in size, drain the water and rinse them in a colander. Set them aside. Then add your tahini, garlic cloves, cumin, salt, and apple cider vinegar to your food processor.
Step 3
Start the food processor to blend the ingredients until the tahini reaches a creamy, peanut butter-like consistency. Add half of the chickpeas and 1/4 cup of water, then blend. Incorporate the remaining chickpeas and water, mixing until the hummus achieves a coarse texture. Pour in the olive oil and blend again to create a smoother hummus.
Step 4
Finish with zaatar, olive oil, black pepper and paprika or your choice of toppings.