Hummus Bi Tahini (or Mashed Chickpeas)
Originally from the Middle East, hummus is the subject of a real war without thank you, regularly relayed by the media, as to its descent. No less than eight countries clhoursto be the cradle of this traditional dish: Israel, Palestine, Syria, Lebanon, Greece, Turkey, Jordan and Egypt… Find all my recipes and their stories on my blog: entrelapoireetlefromage.com!
Ingredients :
- 250 g canned chickpeas
- 2 cloves garlic
- 2 tbsp. tablespoon tahini (sesame paste)
- 1/2 lemon
- 1/2 tsp. cumin seeds
- 1/2 tsp. paprika
- olive oil
- a few leaves of flat-leaf parsley
- salt, Aleppo pepper
Preparation :
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1
Pour the contents of the canned chickpeas into a salad bowl. Transfer the equivalent of 5 cl of chickpea juice into a glass and set aside. Cover the chickpeas with water, then roll them between your hands to remove the skins. The process is a bit long…
Technical moves
How to cook or prepare dried chickpeas at home?
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2
Peel the garlic cloves. Squeeze the juice from half a lemon. Drain the chickpeas, place them in the bowl of your food processor and add the garlic, lemon juice and tahini. Mix the whole, while pouring a small steady stream of olive oil, until obtaining a homogeneous paste. Salt, season with Aleppo pepper and taste.
Technical moves
How to degerm garlic?
How to cook or prepare dried chickpeas at home?
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3
If the preparation seems too compact, add a little reserved chickpea juice at the start of the recipe to make it smoother. Arrange the hummus in a small bowl. Sprinkle with cumin seeds and paprika powder. Sprinkle with freshly chopped parsley.
Technical moves
How to chop your herbs?
How to cook or prepare dried chickpeas at home?
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4
Serve the hummus as an appetizer, accompanied by pita bread or slices of fresh bread.
Tips
For this Hummus Bi Tahini (or Chickpea Purée) recipe, you can count on 15 minutes of preparation. To learn more about the foods in this dip recipe, head over to our food guide here.
