Hummus

Soak over night then cook the chickpeas (add baking soda after 30 mins of cooking, if you didn't soak it overnight with B. soda already - B.soda softens them)
Cook till soft, about 3 hours.
Onion adds taste, so I am told.
Smallest chickpeas should be sought out for this, it really does make a difference.

Cool and bag together with 'juice' for freezing.
The juice is important as when you finally use and make hummus, less water is needed, and a more flavourful hummus is achieved!

Bags in the freezer is a RELIEF.  Friends over unexpectedly or arrive home late, nothing in the fridge, too plain tired to cook or even think of what to cook.....Just a take out a few bags, throw into  microwave, blend in food processor, garnish.  Fresh/frozen pitta  warmed in the oven.  Deliciously filling, nutritious and FAST!

Recipe
Cooked chickpeas (defrosted)
tahini
salt
liquid (best to use juice of the cooked chickpeas)
garlic

Blitz in food processor till creamy done. Adjust to personal taste.
Smear onto a plate and garnish.
Garnish: paprika, pinenuts, chopped coriander, olive oil

Enjoy

Original hummus recipe - Click Here
Note: Some restaurants use yoghurt to make hummus or the tehina, it does give another silky texture.

Sorry wasn't fast enough to take ANY photos of the hummus dish before it vanished on the table.
Always chaotic when hummus is made at our place, usually with falafel, FAST food at it's best and fastest!
Will try better next time.  That's Reality Blog for you!

Remember to check for updates. 

Finally

This is topped with fried ground beef, you can top instead with  fried Onions or Mushrooms or nothing.

It's all good and delish.
Sprinkle of red paprika, toasted pine nuts and or chopped coriander.