Egyptian Hummus by Roz Kazaz

Montreal, Quebec, CA


There's nothing more delicious than homemade hummus.
This is the way my mother made it, and it's creamy and fluffy if done right.

Canned chickpeas are fast and work best.
If you use dry chickpeas, they must be soaked overnight and cooked a very long time otherwise they will be dry and hard.

Add salt, garlic and lemon to taste.

To get the creamiest texture and to eliminate bloat (and by-products thereof), just remove chickpea skins first.
This takes time but is a very meditative activity :-)

Bil hana wa shifa!