A refreshing take on the traditional hummus. Herbal notes from the coriander and an exotic twist from the lime that compliments the coriander very well.

In this recipe I use dry chickpeas, slowly wakened by soaking them for 2 full days in the fridge. This ensures that the chickpeas will get an even cooking, and that all the healthy nutrients will be active. The sodium bicarbonate / baking soda is added to the boiling water to make the chickpeas softer when finished cooking. This will ensure a smooth hummus.

Makes about 500 ml (17 oz)

Ingredients

Chickpeas

• 2.5 dl dry chickpeas (1 cup)
• Water as needed to soak
• Water as needed to boil
• 1 teaspoon salt
• 1 teaspoon sodium bicarbonate / baking soda (x 2)

Hummus

• 20g fresh coriander
• 6 tablespoons tahini
• 4 tablespoons extra virgin olive oil
• Juice from 1 lime
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground pepper
• Icecold water as needed until desired texture

What you will need

• 1 measuring cup
• 1 big bowl
• 1 strainer
• Spoons to measure
• 1 pot
• 1 stick blender

Instructions

1. Measure the chickpeas, put in a bowl and fill with water so the chickpeas are fully covered, double or tripple the water. They soak a lot ! Mix in 1 teaspoon baking soda. Put in the fridge and let them soak for 2 days. Change the water the next day.

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2. Strain the chickpeas and give them a rinse over the sink. Fill a pot with water so they’re more than covered. Add in the salt and sodium bicarbonate. Turn the heat on high and bring to a boil. When boiling turn the heat to medium and let simmer for about 1 hour 20 minutes or 1 1/2 hours.

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    Strain the chickpeas over the sink and rinse with cold water until cooled down. Transfer to a clean kitchen towel, fold the towel over the peas and roll gently to peel the skins off. Discard the skins. Add chickpeas to a bowl.

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4. Put in the tahini, olive oil, lime juice, salt, pepper and cumin. Wash the fresh coriander. Roughly chop it. Stems are fine as long as they’re green and soft. Put into the bowl.

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    Blend until smooth. If needed, add icecold water to desired texture while blending.

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    Can be eaten with vegetable sticks ad a dip, on bread as a spread, used in sandwiches and wraps, burgers etc.

Enjoy !