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The “Hoummos” is a puree of chickpeas with sesame cream, all drizzled with olive oil. One dips then pieces of bread in it. It is often found in stores, but of course, when you make it yourself, it is much better! I give here a simple recipe to make, but in the rules of art!
As usual, I give here a home-made recipe. I always try to achieve the best possible result. I weighed the ingredients before and after in order to fix the recipe that I realize at …! You can adjust the proportions according to your taste. But this recipe is perfect if you think about it.
Hummus” recipe for 4 to 6 people:
-300g of peeled chickpeas
-100g of sesame cream (tahina)
-50g of olive oil
-juice of one and a half lemons
-1 large clove of garlic
-1 or 2 tablespoons of water
-1/2 teaspoon salt
Start by soaking the chickpeas overnight before cooking them for at least two hours. If you don’t have the time , in that case, take a jar of chickpeas (preferably quality ones!).
Rinse well with fresh water.
Peel the chickpeas. We can get help for this step! It will take less time! For the quantity of the photo, I had to take 15-20 minutes. We must have 300g of peeled chickpeas!
Crush the chickpeas with a potato masher. I prefer this method over a blender, because I really like the slightly grainy consistency instead of those supermarket velvety hummus!
Crush everything fairly evenly. A range can be used for the next step.
Add the “tahina” or “tahin”, the sesame cream.
Mix well.
Then add the olive oil.
Add lemon juice until the right consistency is reached! For this I used 1 and a half lemons.
Then add one or more tablespoons of water to reach the final consistency…
In a mortar, crush garlic and salt.
Until you get a creamy paste.
Add garlic cream to hummus.
Mix well and adjust seasoning to taste.
Place in a small serving bowl, creating a cavity in the middle. Add a few chickpeas.
Decorate, add a drizzle of olive oil and a little sweet paprika (I used a little summac, a Lebanese spice with a lemony taste).
Let stand in a cool place until ready to serve.
