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
450g clearly drained chickpeas or 250g dried chickpeas
2 cloves of garlic
30g golden sesame seeds
Wash chickpeas and soak in twice their volume of water overnight
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.
Put the chickpeas in a blender or crush them with a mashed potato
Add tahine followed by lemon juice, crushed garlic and baking soda
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.
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.
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.
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?
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
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
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