Hummus - The king of mezze
Fatima Sadal - Chef on Rhine
A quick and easy recipe to making the prefect, most delicious, most nutritious and healthy food on earth!
- 1 big can chickpeas 480 g
- 2 cloves garlic minced
- 2 Tbsp lemon juice
- 6 Tbsp tahini
- 6 Tbsp olive oil
- 1 Tbsp roasted cumin powder
- salt
- olive oil to drizzle on top
- sesame seeds, mint, pomegranate arils, zaatar, paprika optional, to garnish
Wash and drain the canned chickpeas. Remove skins from as many as possible for a smooth hummus.
Cook in ca. 1 litre water until very soft and fully cooked. Reserve the liquid aside to use in mixing and 1 Tbsp chickpeas for garnishing.
Process the chickpeas into a fine paste using a food processor, blender or emulsifier.
Add in the lemon juice, tahini, salt, cumin, olive oil and minced garlic.
Process into a fine paste. Use the reserved liquid to get the right (mashed potatoes like) consistency.
Transfer to the serving bowl or plate, make a well in the centre, fill with olive oil and decorate with your favourite garnishes.
- Peeling the skin off the cold pre-cooked chickpeas is easier than doing it after boiling them in water.
- The canned chickpeas need to be boiled again to ensure a smooth consistency.
- The amount of lemon juice and salt depends on your personal preferences. So does the consistency of hummus. Blend, adjust and continue to play until you get the right balance!
- Tahini is a thickening agent. Itll help hummus thicken. Make sure the paste is not too thick while still hot as it will eventually thicken more once cold.