Whose hummus? Many countries claim the hummus as a national dish but the hummus is generous and fil

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Whose hummus? Many countries claim the hummus as a national dish but the hummus is generous and fills many mouths. The syntax is like the dish itself multifunctional and interpretable. Hummus, Hamos, hummus, hummus, hommus, hummos or hummous. And it is delicious, they're all right!
What can we say about hummus: a long-term addiction we have it. It may be the reason and beginning of an Arab eetcarrière. And there's hummus and there is hummus. Have you had once silky zalvig creamy open table hummus then prefabricated hummus (and yes there we count hummus made from canned peas) can not do more. Weeks peas and let then turning food, no oil in it over only richly and with a good white tahina. Promised? You will be richly rewarded.
Soak the chickpeas overnight or 12 hours in a large bowl with plenty of cold water and 1 tbsp baking powder (or piece of kombu seaweed). Rinse the chickpeas and let them drain well. Put them in a large pan, add enough water to the chickpeas 2 cm below stand. Add tsp baking powder and bring to the boil. Cook with the lid half on the pan on fire late in 2 to 3 hours until the chickpeas are very soft. Foam between off. Drain the chickpeas and let cool completely. Mash the chickpeas with 2/3 of tahini (no oil) in a food processor, run the machine for some time until a soft 'consistency. Finally add the hummus is too thick while running some water. Season with the rest of the tahini, garlic, lemon juice to taste and salt. Make a nice hole in the middle. Drizzle with a little oil considerably. Sprinkle with some finely chopped parsley, a pinch of cumin and / or a pinch of paprika.
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