Traditional Hummus
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A classic Levantine dish, hummus is a creamy, aromatic blend of chickpeas and tahini, perfect as a dip, spread, or appetizer.
01:00:00 total
Serves 8
medium
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Ingredients
- dry chickpeas - 500g
- tahini - 200g
- ice cubes - 100g
- cumin seeds - 1 teaspoon
- baking soda - 1 teaspoon
- lemon juice - 10cl
- garlic cloves - 3
- salt - 1 tablespoon
- olive oil, cumin, paprika, parsley - to taste (for serving)
Instructions
- Soak Chickpeas: Soak 500g of dry chickpeas in a large volume of water overnight or all day. They will double in volume.
- Cook Chickpeas: Drain and rinse chickpeas. Season with 1 teaspoon of cumin seeds and 1 teaspoon of baking soda. Cover with water 5cm above the chickpeas, bring to a boil, and cook on medium heat for about 45 minutes, covered.
- Make Tahini (Optional): For homemade tahini, toast 200-300g of golden sesame seeds if not already golden. Blend in a food processor, stopping to scrape the edges occasionally, adding 2-3 tablespoons of neutral vegetable oil if needed, until a very fluid texture is achieved.
- Prepare Lemon Juice: Squeeze fresh lemon juice to get 10cl.
- Cool and Peel Chickpeas: To cool chickpeas quickly, plunge them into a large bath of cold water and remove as many skins as possible for a smoother texture.
- Blend Chickpeas: Blend the cooked chickpeas with 100g of ice cubes until smooth.
- Add Tahini and Seasonings: Incorporate 200g of tahini, the lemon juice, 3 cloves of garlic, and 1 tablespoon of salt. Blend until very smooth.
- Serve: Serve the hummus with a generous drizzle of olive oil, and optionally sprinkle with cumin, paprika, and parsley.
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