Hello dear friends!
Hummus needs no introduction so I'm going to show you how to make it. When you do it and see how easy and quick it is (and how delicious it is) it will be a staple that you will always have in the fridge to snack on in a healthy and nutritious way.
Ideal for children's snacks, to take to work and snack, to snack with friends or family... even as breakfast or lunch, it is also a very healthy option. It's super versatile.
In future videos I will show you the "variants" of hummus that can be made from this same base so subscribe so you don't miss them!

Ingredients:
400g of cooked chickpeas.
2530gr of tahini (sesame paste).
1 clove of garlic (34gr).
Juice of 1/2 lemon (20gr/ml).
35gr/40ml EVOO (3 tablespoons).
Salt and cumin to taste.
Water to correct texture and density.

Steps to follow.
The first thing you should know is that the time it will take will depend mainly on your robotmixerprocessor that you have.
⚠: If you are going to use purchased and readymade tahini, go to step 1. If you are going to make the tahini yourself, go down to the 'clarifications' section. There I briefly explain how to do it.
⚠: If you are going to use canned cooked chickpeas, go to step 1. If not, then soak the dried chickpeas for at least 8 hours beforehand. After those hours, cook them for the time indicated on the package and that's it.
1: Wash and drain the chickpeas. Put them in the container where you are going to beat them.
2: Add tahini to your liking. I suggest about 2530 grams or what is the same, a heaping tablespoon of coffee or a normal dessert spoon.
3: Add a clove of garlic.
4: Add the juice of half a lemon.
5: Add salt (a good pinch) and cumin (a teaspoon) or do it at the end to adjust it to your liking.
6: Add the EVOO. 3 heaped tablespoons.
7: Blend and add small amounts of water (preferably cold) until you have the consistency and creaminess you want.
8: And that's it! Store it in an airtight container in the refrigerator and enjoy it!

Clarifications:
The first and most important clarification is that the amounts are estimates. That is to say. Try doing it this way and in future hummus that you prepare, correct the quantities to your liking. You may like it with more or less flavor of certain ingredients, so once you get the hang of the recipe, adjust the quantities to your liking.
Tahini is a sesame paste. I usually buy it prepared because it comes very well crushed and fine, but you can make it yourself by crushing the seeds. You may need more seeds to be able to grind them all together, but this way you will have the tahini ready for future preparations. You can mix it a little with EVOO but it is not necessary since the tahini, as you grind it more and more, releases the oils it contains and emulsifies everything together.
The more you grind the ingredients or the more powerful your robot or blender is, the smoother it will be and with fewer lumps or "bumps".
I make this recipe with a "turmix" or hand mixer. You can make it in a food processor or better yet in a food processor with an American glass.
Keep the hummus in the refrigerator (remember that it is 100% natural and does not contain preservatives so the expiration times are shorter than in ultraprocessed products). But it lasts perfectly for a few days in the refrigerator.

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INDEX OF CHAPTERS:
0:00 Previous
0:26 Intro
0:33 Presentation
1:27 List of ingredients
1:56 Nutritional macros table
2:26 Step 1. Add the chickpeas
2:30 Step 2. Add the tahini
2:55 Step 3. Add the salt.
3:13 Step 4. Add the garlic.
3:17 Step 5. Add the cumin.
3:30 Step 6. Add the lemon juice
3:37 Step 7. Add the EVOO
4:43 Step 8. Blend all the ingredients
5:05 Step 9. Add water
5:37 Step 10. Store it in an airtight container
6:47 Farewell and final clarifications