Traditional Hummus
15 min
total
4
people
428
calories per serving
Ingredients
4 people
- 400 gcanned chickpeas (cooked and drained)
- 100 gTahini
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (degermed)
- 60 mlExtra virgin olive oil
- 1 tspCumin ground
- 1 pinchGray sea salt
- 30 mlMineral water (ice cold)
Method
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.
- 1
Place the drained chickpeas and degermed garlic cloves in the blender. Process until a thick, compact paste forms.
- 2
Add the tahini, squeezed lemon juice, salt, and cumin. Blend again. The mixture should start to lighten in color and become more supple.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
4.3
39 reviews
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