Hummus
This world-famous dip is deceptively simple, both in the making and the ingredients, but it took me a bit of time to find the right proportions to make it absolutely perfect. I always make this hummus from raw chickpeas, I add little garlic but a lot of fresh lemon juice as well as copious amounts of tahini and olive oil. No cumin, just salt.
For a classic way of eating it, pair it with pita bread. If you're a little adventurous, though, let me tell you a little secret: my favourite way of eating hummus is by dropping a tablespoon of it in pumpkin soup ;)
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 300g cooked chickpeas (150g raw)
- 90g tahini
- 50g olive oil
- 5g garlic
- 55g lemon juice
- 1/2 tsp salt
- water to thin the hummus
Instructions
- If starting from raw chickpeas, soak them for ~8h (I usually soak them overnight), and boil them until they are done. It is OK to overcook them a bit as they need to blend to a paste. Depending on the type of chickpeas, you may need/want to skin them as well but it takes a lot of time (I only do this for chickpeas that have a thick skin).
- Drain the cooked chickpeas and add them to a blender with the rest of the ingredients. Blend to a smooth paste, and add water progressively to reach the desired consistency. Remember it will harden in the fridge so don't hesitate to thin the hummus quite a lot initially.
- Eat the hummus along with taktouka with pita bread, as addition to a buddha bowl, or even better: drop dollops of hummus in pumpkin soup. You'll be surprised at how good it is!