Houmous
Description
Hummus is a dish that originated in the Middle East and whose history goes back many centuries. Its name comes from the Arabic “ḥummuṣ” (حُمُّص), meaning “chickpea”, the basic ingredient of this creamy puree.
This Middle Eastern specialty is a blend of several ingredients. The result is a velvety texture and a taste balanced between sweetness and acidity, with a hint of hazelnut thanks to the sesame.
It's a nutritious food, rich in vegetable protein, fiber and good lipids. It is often accompanied by pita bread, raw vegetables or used as a base in various recipes.
Preparation
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Open the can of chickpeas and rinse with water.
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Put the chickpeas in a pot of boiling water for 15 minutes.
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Mix the sesame cream with the lemon and minced garlic.
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Once cooked, remove the water from the chickpeas and blend while still hot.
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Add the sesame cream-lemon juice-garlic mixture to the chickpeas and continue blending.
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Add the ice cubes and continue blending.
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Gradually add peanut oil while mixing, then add salt.
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Place the mixture in a bowl, drizzle with olive oil and sprinkle with paprika.
Ingredients
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Chickpea
1 tin can (250g) -
Tahini (sesame purée)
2 tablespoon (70g) -
Lemon
1 (50ml of lemon juce) -
Garlic
1/2 -
Ice cubes
3-4 -
Oil
2 tablespoon
Entree
20 mn
15 mn
3-4
A word about this preparation...
Ideally, you should soak the chickpeas overnight in a bowl filled with water and baking soda. But if you're short on time, use the quick-cooking method by boiling them for 15 minutes.
Ice cubes help cool the mixture and make it less thick. Add an extra ice cube if you want a more liquid texture. If you don’t have ice cubes, add well-chilled water (75 ml).
Some people prefer not to add garlic—it's up to you, depending on your taste.
You can serve this hummus with a small mix of chickpeas, lemon, parsley, olive oil, and Lebanese bread. You can also sprinkle spices for decoration (paprika, mild chili powder, cumin).
Variations: At the end of blending, add a beetroot to give the hummus a lovely pink color.