250g/ 8.8 oz cooked chickpeasthe same amount of canned chickpeas (Note 2,3)
some chickpea cooking wateror water from the can
small bunch of wild garlicNote 4
1heaped tablespoon tahini
1/2 to 1teaspoonfine sea saltto taste
Drain the chickpeas but keep about 1 cup of cooking water or the water from the can. If you cook dry ones, weigh 250 g/ 8.8 oz of the cooked chickpeas and keep about 1 cup of the cooking water.
Place the drained chickpeas in the food processor. Add the chopped wild garlic leaves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until smooth, scraping the walls of the food processor a few times in between.
Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, stop when you have the right consistency.
Adjust the taste with more lemon juice and salt. Transfer to a bowl, and sprinkle with nigella seeds.
The recipe makes 350 g/ 12.4 oz hummus, so one portion would be 35 g/ 1.2 oz. That is one slightly heaped tablespoon of hummus.
To obtain 250 g/ 8.8 oz cooked chickpeas, you will have to cook about 125 g/ 4.4 oz dry chickpeas, but I totally recommend cooking more and freezing the rest.
To cook dry chickpeas, soak them in plenty of water for 12-24 hours. Drain, cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are soft, it will take more than one hour, depending on the size and age of the chickpeas.