The Ultimate Hummus Recipe

Ingredients (2 servings):

• 180 g dried chickpeas (or a 400 g can, drained with the water reserved),
• 1/2 tsp baking soda (for dried chickpeas),
• 3 tbsp tahini,
• 3 cloves of garlic,
• 2 tbsp extra virgin olive oil,
• 1 tbsp of lemon juice,
• a pinch of salt,
• 1 tbsp water,
• additional ingredients (choose and mix wisely):
  1. sun-dried tomatoes and chili variation:
     • 3 tbsp sun-dried tomatoes in oil,
     • 2 small white Habanero chili peppers cut into tiny pieces,
  2. soy sauce and cocoa variation:
     • 2 tbsp dark soy sauce,
     • 1 tsp cocoa powder,
  3. or, experiment with:
     • 1 avocado,
     • 100 g cannabis seeds,
     • 1 tsp ground cumin,
     • 1 tsp ground coriander,
     • 1 tsp toasted sesame oil,
     • 1/2 cup roasted red pepper,
     • 3 tsp wasabi (it differs a lot in the strength, so start with a smaller amount and increase according to your taste),
     • 1 tsp turmeric,
     • 2 tsp tandoori masala,
     • 3 tbsp miso paste,
• for sprinkling:
  • paprika,
  • sumac,
  • za'atar,
• for serving:
  • bread,
  • pita bread,
  • cucumber,
  • red/yellow/orange pepper,
  • carrot,
  • + extra virgin olive oil.

Algorithm:

1. If starting with dried chickpeas, either put the chickpeas with 0.75 tsp of baking soda and enough water (twice the height of the chickpea) into a cup for 24 hours, or germinate them for several days first.
2. Drain the chickpeas and put them with fresh water into a slow cooker. Add the rest (0.75 tsp) of baking soda and cook for 3 hours.
3. Drain and rinse the chickpeas and put them into a blender. Blend for ~1:30 minute until smooth.
4. Add the rest of the ingredients and blend until super-smooth. Add water as the last ingredient and very carefully, use it just to control the final consistency (you are going for the consistency of a porridge).
5. Serve in a bowl, add extra virgin olive oil into a created depression and sprinkle with the topping. You may heat it up a little (less than a minute) in a microwave oven.