classic hummus recipe

Ingredients (4p)

• 400 g cooked chickpeas
• 100 g tahini
• 12 g lemon juice
• 6 g salt
• 100 g sunflower oil
• 80 g crushed ice
  For the garnish
• 12 g white sesame seeds
• 12 g black sesame seeds
• 1/4 bunch of parsley
• 40 ml of olive oil

about hummus

The past decade marked the big breakthrough of hummus. By the way, it is pronounced hommos, where you roll the “h” through your mouth very gently before saying “ommous. The word literally means what it is: chickpeas! It is also one of the oldest dishes from the Levant region, and while it seems easy, making real hummus the way it should be made is no easy task. It is not for nothing that everyone in Middle Eastern countries always has a favorite hummus store. The most important thing is taste, taste, taste. Never, ever use olive oil in the hummus. On it, but never in it. Adding crushed ice at the end is the best trick: it makes the hummus fluffy and white. Spinning it long in the food processor is another tip. And the quick soaking tip is another!

How do you make it?

1. The quick soaking tip: Put the chickpeas in a pan with enough water and bring to a boil. Turn off the heat, add 1 tablespoon of baking powder and let stand for 30 minutes.
2. Now add enough salt (1-2 teaspoons) and bring to a boil again. Add additional water if necessary; the chickpeas should not boil dry. Cook them for about 45 minutes to 1 hour.
3. Place the chickpeas in the bowl of the food processor, add the tahini, oil and lemon juice and mix well. Add salt to taste. Run the machine for at least 10 minutes. At the end, add the crushed ice to make the hummus fluffier. Always taste and add more salt, lemon juice or water if necessary.
4. Toast the sesame seeds in a little oil until golden brown.
5. Finely chop the parsley.
6. Drizzle the hummus generously with olive oil and garnish with the sesame seeds and chopped parsley.