Smooth Hummus and Pita
Ingredients
- 400 gcanned chickpeas (cooked and drained)
- 100 gTahini (well mixed)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 2 pcGarlic (degermed)
- 50 mlExtra virgin olive oil (first press)
- 1 tspCumin ground (powdered)
- 1 pinchGray sea salt (fine)
- 30 mlMineral water (ice cold)
- 4 pcPita bread (fresh)
- 1 pinchSweet paprika (for garnish)
Method
A smooth chickpea cream that coats the palate, brightened by a sharp citrus note. Warm, soft pita bread scoops up the melting texture drizzled with olive oil.
- 1
Drain the chickpeas. Rinse them under clear water until it stops foaming. For a truly fine texture, you can remove the small transparent skins by rubbing them lightly.
- 2
In the blender, pour the chickpeas, tahini, degermed garlic, cumin, and lemon juice. Blend once to get a thick, grainy paste.
- 3
Add the very cold mineral water and olive oil in a steady stream while blending. The cream should turn pale and become perfectly smooth, with no lumps.
- 4
Put the pita breads in the oven or toaster for a few moments. They should be warm and soft again without becoming brittle.
- 5
Spread the hummus on a plate, make a well in the center with the back of a spoon. Pour a drizzle of olive oil and sprinkle with paprika. Serve with the pita cut into triangles.
Frequently asked questions
How do you get this dish right?
- Ice-cold water is the secret to achieving a light mousse texture and a pale color.
- If you have time, pass the hummus through a fine sieve for a restaurant-quality texture.
How long does this dish keep?
Hummus keeps for 3 to 4 days in the refrigerator in an airtight container. Add a drizzle of olive oil on top to prevent it from forming a crust.
