Appetizers
Cumin Hummus
Cooking
½1 ساعة
Preparation
25 دقيقة
Servings
4
Ingredients
- 400 g (2 cups) dried chickpeas
- ¼ tsp bicarbonate of sodium
- 150 g (½ cup) tahini (sesame paste)
- 150 g (¾ cup) ice cubes
- Salt to taste
- Juice of 2 lemons
- 1 tbsp ground cumin
Preparation
- Soak the chickpeas in water for 24 hours at room temperature.
- Drain the chickpeas and transfer to a large pot with 4 liters of water, bring to a simmer over medium heat and immediately reduce the heat to low and add the bicarbonate of sodium. Leave simmering gently 1h30 to 2 hours uncovered. To check if ready, take one chickpea and crush it with your fingers; there shouldn’t be any resistance and the colour inside should be the same as outside. Drain and set aside to cool.
- Mix the tahini and ½ of the ice cubes in a mixer; then add the lemon juice and a pinch of salt. Pulse until smooth.
- Add the chickpeas and pulse for 10 minutes. Add the rest of the ice cubes while pulsing.
- Transfer the hummus into a bowl, cover with cling film and chill for 6 h. in the fridge.
- Stir in the cumin then transfer the hummus to a serving dish, drizzle with olive oil and serve with Lebanese bread and pickles on the side.
Recipes
made with olive oil