Creamy, airy, spicy, aromatic and so delicious is the oriental chickpea dip. It is not without reason that hummus is now popular all over the world. It's vegan, healthy and versatile to serve. Following this recipe, you can make the classic hummus yourself. By the way, it's very easy, quick and requires only a few ingredients.
Course Appetizer, Breakfast, Sauce, Snack, Trifle
Cuisine Oriental
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Servings 880g
Ingredients
230 g dried or 500 g cooked / pickled chickpeas
120gsesame paste(tahini)
freshly squeezed juice of 1 1/2 lemon
2cloves ofgarlic
1/2tspground cumin(or to taste)
1 1/2tspsalt(or to taste)
about 220mlchickpea water(cold)
to serve
olive oil
Instructions
If you are using dried chickpeas, soak them in water overnight and then drain the water. Put the soaked chickpeas in a saucepan with clean water, cook them for about 35 minutes (or according to package directions) until they are done, and drain them. Don't pour away the chickpea water in the process, you'll need it later. If you are using jarred or canned pickled chickpeas, just drain them. In this case, do not pour away the chickpea water either.
Add the sesame paste, garlic and lemon juice to the cooked chickpeas and puree with a blender until creamy. Add the chickpea water gradually until you reach the desired consistency. Season the hummus with cumin and salt.
Divide the hummus among bowls or screw-top jars and add a little olive oil.
Notes
Use good quality sesame paste made from 100% sesame seeds.
Adjust the amount of garlic, lemon juice, cumin and salt to taste.
Use only freshly squeezed lemon juice.
Use a powerful blender.
Add only enough chickpea water to the hummus until it reaches the desired consistency.
Regular water will work instead of chickpea water.
The chickpea water (or water) must be cold.
Use good quality olive oil to serve the hummus.
The time for soaking and cooking the chickpeas is not included in the preparation time.
Note the detailed tips and tricks for making hummus at the top of the post.