Ingredients

• 500g chickpeas (garbanzos)
• 100g pure sesame paste (tahini)
• 1 tbs bicarbonate soda
• 2 tbs fresh lemon juice
• A pinch of salt (optional)
• 2 tbs extra virgin olive oil

Method

1. Soak the chickpeas overnight.
2. Wash them on the second day, and rub chickpeas with bicarbonate soda. Add fresh water in a pot and put bring water and chickpeas to a boil.
3. After water comes to a boil, reduce the heat, skim the foam from the top of the pot and stir. The skin of the chickpeas will begin to float; remove as much of the skin of the chickpeas as possible. Chickpeas are done when they are soft.
4. Drain the cooked chickpeas well.
5. Cool the chickpeas by adding ice to them and let them chill till very cold.
6. Using a blender, mix the chickpeas, tahini, fresh lemon juice and salt till it forms a smooth paste.

To Serve

Dish hummus into a decorative dish and drizzle olive oil. Serve with warm pita bread.

This article was written by Lin Weiwen and first published in the April-June 2009 issue of Singapore Magazine.