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Hummus traditionnel

Serves : 4 people
Preparation : 20 minutes
Cooking : 3 hours
Wait : 12 hours

Ingredients

Instructions

  • Preparing the chickpeas
    • If you're using canned chickpeas, you can skip ahead to the next section, "Preparing Canned Chickpeas."
    • Soak the chickpeas overnight.
    • The next day, discard the soaking water and rinse them. Place the chickpeas on a kitchen towel and press them with a rolling pin to loosen the skins. Place them in a large pot filled with water. Rub the chickpeas between your hands to remove all the skins. The skins are lighter, so they float to the surface and are easier to remove with a slotted spoon.
    • Next, place the chickpeas in a pot filled with water and add a tbsp of sage or savory (these herbs, added during cooking, make the chickpeas easier to digest). Let them simmer over low heat for 2 to 3 hours.
    • When the chickpeas can be easily mashed with a fork, remove the herbs, drain them, and save the cooking liquid—you'll need it later!
  • Preparing canned chickpeas
    • Open the can, reserve the liquid, and transfer the chickpeas to a bowl. Rinse them thoroughly until no more foam appears.
  • How to Make Hummus
    • In a small bowl, mix the sesame paste with a fork, adding the lemon juice and a little water, until you have a smooth, white, runny paste.
    • Peel the garlic cloves, remove the germ, and add them to the cream along with the salt, olive oil, and spices.
    • Blend the cream and chickpeas in a blender, and add a little of the cooking liquid if the mixture is too thick.
    • Taste and adjust the salt if necessary. Serve warm or at room temperature.

    • Notes

    Hummus is delicious spread on slices of toast or pita bread. However, if served this way as an appetizer, it might spoil your guests’ appetite for the rest of the meal! For a lighter option, you can serve it with raw vegetables cut into sticks: fennel, kohlrabi, and carrots, for example.Finally, if you have any of the chickpea cooking liquid left over, save it—you can use it as a base for soup.