Traditional Hummus

A silky cream that coats the spoon, with a sharp lemon start and a long toasted sesame finish. The texture is perfectly smooth with no graininess.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 657
• Protein: 25 g
• Carbs: 52 g
• Fat: 35 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 100 g Tahini
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 2 pc Garlic ( degermed )
• 60 ml Extra virgin olive oil
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 30 ml Mineral water optional ( ice cold )

Instructions

1. Base preparation

   Place the drained chickpeas and degermed garlic cloves in the blender. Process until a thick, compact paste forms.

2. Binding with tahini

   Add the tahini, squeezed lemon juice, salt, and cumin. Blend again. The mixture should start to lighten in color and become more supple.

3. Final emulsion

   Drizzle in the olive oil while continuing to blend. If the texture is too dense, add a splash of very cold mineral water to whiten the cream and make it airy.

Chef's tips

• For an imperceptible skin, pass the puree through a fine mesh sieve.
• Ice-cold water is the secret to achieving a very pale cream color and a light texture.

Storage

Keeps for 4 days in the refrigerator in an airtight container. Add a drizzle of olive oil on top to prevent it from forming a crust.