Álvaro Ramírez

Made hummus, based on Delicious Istanbul's 5 Secrets to Perfect Hummus (wayback machine) post.

• 160 g dry chickpeas.
• 4 cloves garlic minced.
• 1 tsp fine sea salt.
• 1 1/2 tbsp lemon juice.
• 1/4 tsp ground cumin.
• 6 tbsp tahini paste.
• 2/3 cup cooking water.
• Extra virgin olive oil, for serving.
• Red pepper flakes, for serving.
• Zahter mixture, for serving.
• Soak chickpeas overnight.
• Discard water and rinse chickpeas.
• Cook in low heat (about 5 cups water) for 1.5 hours for until soft (but keeping shape.) Check if can be mashed with thumnb.
• Save cooking water.
• Peal chickpeas (optional).
• Blend ingredients until silky paste. Taste and add lemon/salt/cooking water.

Keeps in fridge for 3-4 days. Freeze otherwise.