Summary

Ingredients

• 250 g chickpeas, dried, or 500 canned
• 350 g stock (cookin water the chickpeas)
• 100 g sunflower oil or the oil from the pickled tomatoes
• 100 g sesame paste (tahini)
• 275 g tomato (s), dried in oil, drained weiht
• 1 teaspoon, heaped salt
• 75 ml lemon juice
• 1 clove (s) garlic, pressed
• 1 teaspoon cumin powder
• 0.5 teaspoon ½ cayenne pepper

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Instructions

1. Soak the chickpeas with 3 times the amount of lime-free water for at least 12 hours.
2. Pour off the water. Simmer the chickpeas in a saucepan, about 1 cm covered with water, for about 1 hour without salt. Drain the tomatoes, collecting the oil.
3. When the chickpeas are done, catch the cooking water when draining and measure 350 g. Grind all the ingredients mentioned in the list of ingredients in a tall mug with a hand blender or a suitable food processor or mixer.
4. Pour the tomato hummus into small glasses and boil for 90 minutes at 99 ° C. The amount is approx. 1400 ml.