American-style Chickpea Spread
Ingredients
- 400 gcanned chickpeas (cooked and drained)
- 60 gTahini (well stirred)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (degermed and minced)
- 50 mlExtra virgin olive oil
- 1 tspCumin ground
- 1 pinchFleur de sel
- 30 mlMineral water (ice cold)
- 1 pinchSmoked paprika (for garnish)
Method
A smooth and dense texture that perfectly coats the back of a spoon. It starts with a sharp citrus hit before giving way to the warmth of cumin and the richness of sesame.
- 1
In the blender bowl, place the degermed garlic and lemon juice. Pulse until the garlic is finely pureed into the liquid.
- 2
Add the tahini, sea salt, and cumin. Blend again. The mixture should thicken and turn slightly pale as it emulsifies.
- 3
Add the well-drained chickpeas. Blend for a long time. If the texture is too thick, stream in very cold mineral water to loosen the paste until it becomes smooth.
- 4
While still blending, stream in the olive oil. The spread should become glossy and supple. Adjust seasoning if necessary.
Frequently asked questions
How do you get this dish right?
- For an ultra-smooth texture, remove the chickpea skins by rubbing them between your hands under water.
- Ice water is the secret to getting a very white and airy spread.
How long does this dish keep?
Store in an airtight container in the refrigerator for up to 4 days. Use plastic wrap directly on the surface to prevent drying.
