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Tittle : Hummus
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Hummus

One of my favorite menu that's made from U.S. chickpeas is Hummus.

Creamy and nutty, this dip is packed with all the good things from chickpeas (Dry U.S. chickpeas are high in fiber and protein and contain several key vitamins and minerals.) and sesame, and when served with vegetables, it's a great healthy menu that you will be happy to enjoy with your family.
If you've never tried it before, it's a dip that's made by processing the cooked chickpeas and garlic until smooth, mixed it with sesame paste, ground cumin and seasoned with salt, lemon juice. Because it's great for serving as a starter or as a snack, every time that I go to visit my sister, we always eating it while enjoying our chit-chat time, I think the best part of this dish is you can eat it with anything you want. So, all the family members can choose the thing that they want to dip, crackers, vegetables, flatbread, boiled egg and etc. Anyway, my favorite way of eating is just spooning it into my mouth, haha.
You can make it from canned or dried chickpeas, both of them are easy, only the dried one will take more time as you need to soak and cook the chickpeas before using.

For more information on the dry bean go to https://pulses.asia. 
Or https://pulses.asia/about for more information on the U.S. Pulses

Hummus

Hummus
125 g ....................... Dry U.S. chickpeas**
1/2 tsp .................... Baking soda
1 clove ..................... Garlic
125 g ....................... White sesame butter
1/2 tsp ..................... Ground Cumin
1/2-3/4 tsp .............. Salt
.................................. Pinch of sugar
1/2-1 tbsp ................ Lemon juice

** You can use canned chickpeas too, by using 300 g of drained canned chickpeas and skip the boiling process. 

For serving
................................. Paprika
................................. Crackers
................................. Vegetable (carrot, bell pepper, cucumber, etc.)

  
Put the U.S. chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight.
Drain the soaked U.S. chickpeas.

 Put the soaked U.S. chickpeas in a medium pan, pour water into the pan.

Place over medium heat, bring to boil.
Let it boil for 5 minutes, skim off the foam.

 Pour the baking soda into the pan (the mixture will bubble up).

 Skim it thoroughly.

Simmering for 40-50 minutes.

 Or until the chickpea became soften.

 Press it with your finger, it will become a smooth paste without any resistance.

 Drain the cooked US chickpeas, keep 100 ml of cooking liquid.

 Put the cooked US chickpeas and garlic into a bowl of a food processor (while they're still hot), process until smooth.

 Put the white sesame paste, ground cumin, salt, sugar, lemon juice, and 50 ml of cooking liquid (if using canned chickpeas, you may have to adjust the amount of the liquid) into the bowl of the food processor.

 Process until fully combine, adjust the texture of the hummus with the cooking liquid.

You can keep it in the fridge for 2 days, place a plastic wrap directly on the surface of the hummus to prevent a skin formed.
When serving, you can adjust the texture with water if it becomes firm, or season with more salt and lemon juice to suit your taste.
Put the Hummus in a bowl sprinkle with paprika, serve with any vegetable that you like and a lot of crackers or bread, well it's up to you, hehe.

Thus the article Hummus

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