Hummus is one of the most famous recipes from Eastern Mediterranean cultures. And it is not for less because it is ideal for snacking or to accompany salads and vegetables and it is delicious. Although there are numerous versions: lentils; beetroot or pesto, among many others, the traditional and original recipe for chickpeas is unbeatable. Making it at home is quick and easy, however, until you get the hang of it, you may wonder why it doesn’t fit you like the one in restaurants. Then follow this recipe.
To begin with, we wash the chickpeas well in order to remove the liquid from the preserve. We drain and introduce in the glass of a kitchen robot. Add the peeled clove of garlic (in addition, if we remove the germ it is softer), sesame, cumin, salt, lemon juice and water.
Then, we grind until we obtain a semi-homogeneous mass before incorporating the extra virgin olive oil and continue grinding for a few minutes (or until we obtain a creamy mixture). We can add more creaminess to the chickpea hummus adding a little natural yogurtmany Lebanese restaurants use it and it looks great (but this is completely optional).
The consistency of hummus is a very personal thing., for this reason we recommend adjusting the thickness point by adding a little more water and/or oil until the desired thickness is obtained. At the time of serving, sprinkle with a splash of extra virgin olive oil, assorted seeds and sweet paprika. Although, other toppings that we can add to taste are: olives or chopped parsley.
The traditional way to enjoy this dish is with lightly toasted and warm pita bread. However, we can spread it on any other type of bread. Even accompany it with crudités in a healthier variant.
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