2 cups of small chickpeas, preferably from the Bulgarian type (although, I don't think one can be too selective about that in Finland) 2/3 cups of raw tahini (I think you can find it in the Israeli food shop near Kamppi) lemon juice squeezed from 2 small lemons 1 small/medium onion 3-5 garlic cloves 1/4 - 1/3 spoons of cumin 1 spoon soda powder
for serving:
olive oil, parsley, paprika for the colour.
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Clean the chickpeas. Spread them on a big plate, and throw all of the damaged peas. Important to be very picky! After throwing out the bad ones, wash the chickpeas until the water is completely clear.
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Leave the chickpeas 2-3 liters of water overnight. In the bottom of the bowl put a few spoons of raw salt. In the morning, wash the chickpeas well and then leave it for a few more hours in clean water. If you prefer your Hummus to be smooth, leave the chickpeas in the water for another night.
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Wash the chickpeas again, until the water is clear. Filter the water out and put in a cooking put with clean water that go about 5cm above the chickpeas. Add the garlic and the onion.
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Cook the chickpeas without salt until boiling. Lower the heat and let it stand for 45 minutes until the peas get softer. Add the baking soda and keep cooking it until completely soft. Add the salt and cook for a bit longer. While cooking, it's important to mix the peas, and remove the foam and the floating chickpea shells.
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When the chickpeas are really soft and can be very easily squeezed with two fingers - they are finally ready. Some remove the shells of all of the chickpeas, one by one, but that's really annoying and most of the time it doesn't matter much as long as you have a good blender.
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Put the pot with the chickpeas in the fridge for a few hours.
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pour the chickpeas and some of the liquids that were left into a blender and blend for ~2 minutes until it looks like Hummus.
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Add half of the raw tahini and blend again for a few minutes on low speed. Add the rest and repeat. Then gradually add the salt, lemon, and cumin. Not all together, and watch out from over spicing the Hummus.
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Once ready, put in the fridge or eat immediately.
Put on a plate, with good olive oil and a bit of parsley. Add some raw chickpeas if you are into that kinda stuff.