
MIDDLE EAST
Hummus
20 mins
8 people
Easy
Hummus is a typical Middle Eastern dip based on ground chickpeas and tahini (sesame paste). It is delicious with pita bread or falafel and also healthy. It is not without reason that this recipe is made in several countries in the Middle East. But where exactly the birthplace of hummus lies cannot be said with certainty.
Although many people suspect otherwise, absolutely no sunflower or rapeseed oil is mixed into the chickpea mixture. They do this in the well-known hummus from the supermarket. In the authentic recipe, a little olive oil is sprinkled over the mixture only at the end. To make the hummus extra creamy, add ice-cold water and baking soda. This means that the taste of real hummus differs significantly from hummus from the supermarket. Extremely tasty! It is more than worth the overnight wait until the dried chickpeas are ready!
Preparation time: minimum 8 hours waiting time + 1.5-3 hours cooking time
Preparation time: 20 minutes
Preparation
Step 1: Soak the chickpeas in cold water overnight.
Step 2: Boil the soaked chickpeas in plenty of water.
When the water is boiling, gradually add the secret ingredient for good hummus: baking soda. This makes the chickpeas extra soft.
Then let them cook for 1.5 hours to 3 hours, until you can easily crush the chickpeas with your fingers.
Step 3: Mix the hummus in the food processor
Drain the cooled chickpeas and put them in a food processor. Add ice water or ice cubes in parts. This makes the hummus extra creamy
Add lemon juice or citric acid. With lemon juice the hummus will last for a day, but with citric acid it will last for 3 days.
Add the sesame paste. Some countries use more sesame paste than others, so taste it occasionally to find out how much.
Step 4: Serve the hummus
To finish the hummus you can sprinkle some olive oil and herbs over it. But never mix the olive oil and herbs during preparation!