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Chickpea houmous

Hummus is a Middle Eastern culinary preparation, including chickpea puree and tahin (sesame puree); paste that you can find in organic stores

This preparation is of highly contested origin: at least 7 countries consider themselves the motherland of hummus 

 It is often served as an aperitif or as an appetizer. It is eaten with vegetable sticks, toast, pita bread

It comes in many versions: beetroot, pepper, lentils, peas, white beans…, but when we talk about the word hummus, it traditionally concerns chickpeas

Serves 4

450g clearly drained chickpeas or 250g dried chickpeas

2 lemons

2 cloves of garlic

80g tahin

Olive oil

Sesame oil

30g golden sesame seeds

 

Realization: 

Step 1

Wash chickpeas and soak in twice their volume of water overnight

 

Step 2

Drain chickpeas

In a saucepan, pour the chickpeas with the baking soda. Cook for 5 minutes without stopping stirring

Add 1.5 L of water and bring to a boil

Cook until very tender chickpeas (about 30 minutes of cooking). Drain and set aside 

Drain the chickpeas and set aside.

 

Step 3

Put the chickpeas in a blender or crush them with a mashed potato

Add tahine followed by lemon juice, crushed garlic and baking soda

Step 4

Mix, mix, mix for 5 minutes to have a creamy consistency.
The more you mix, the creamy the consistency

If the consistency of your hummus looks too thick, you can add very, very gradually water or a little olive oil to it.

give a creamy consistency.

 

Step 5

Pour the hummus into the container of your choice and set aside in the fridge until ready to serve

Traditionally, when serving hummus is drizzled with olive oil.

 

 

 

Chef's advice

If the chickpeas are dry, soak them overnight in water and cook for 20 minutes the next day, then add baking soda to the chickpea cooking water to speed up cooking.

I do not hide that hummus with dry chickpeas has nothing to do in terms of taste and flavors with canned chickpeas, but for reasons of speed. or other motifs for that matter lol, it is often preferred the canned version
You can add a pinch of ground cumin to enhance the dish even more.
Just as if you don't like or can't find tahin, I promise you won't scream scandal lol
A remnant of hummus? 
If you have some hummus left and for a change, you can spread it on bread with seasonal vegetables, in samossas, or in a vegetarian burger for example

Did you know that?

Of course, keep the cooking water from chickpeas (aquafaba) to make meringues or chocolate mousse without eggs, especially 
 
Nutritional values

Thanks to its chickpeas, hummus is rich in vegetable protein

Then, "The tahin" (sesame puree), provides fat and vitamin E.

The latter is antioxidant. Hummus also contains mineral-source garlic, antioxidant, antibacterial, protects the intestines and heart.

Cumin, on the other hand, promotes digestion and fresh lemon juice provides vitamin C.

After it's like everything, do not abuse it, hummus is still quite caloric, the same for the pita bread that makes the note swell with its starches

If you want to know more about this legume that is chickpea, I invite you to click on the link in blue

Food/wine pairings

To accompany this chickpea hummus, I recommend a white Bergerac or a Costières de Nîmes. To get to the end of the logic, I recommend this Lebanese wine, you will tell me new

If you liked my recipe, feel free to share it around you, or just leave me a note before you leave 

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