Ingredients
250 g chickpeas
100 ml ice-cold water
1-2 cloves of garlic
1 lemon
1/2 tsp salt
1/2 tsp ground cumin
1-2 tbsp olive oil
Pepper

Preparation
Pour cold water over the chickpeas and leave to soak overnight in the fridge. The next day, strain the chickpeas, rinse and cook in fresh salted water for about an hour, strain, rinse with cold water and leave to cool.
Blend the chickpeas, lemon juice, garlic cloves, salt and cumin until smooth, then slowly stir in the cold water and olive oil. Blend for at least three minutes until the mixture is creamy and smooth. Season to taste with salt, pepper and lemon juice. If the hummus is too thick, mix in a little more cold water.

Tips
Hummus goes well with crackers, flatbread or vegetable sticks or as a spread on sandwiches or wraps; it is also suitable as a base for salad dressings.
Hummus can be stored in a sealed container in the fridge for a few days.

Recipe from HBLA Sitzenberg