A classic Lebanese hummus, very smooth, bright and generously lemony. The texture is silky thanks to the whipped tahini, the well-softened chickpeas and the gradually incorporated ice water.
Ingredients
- 500 g jarred cooked chickpeas
- 120 g tahini
- 2 pieces lemon
- 1 clove fresh garlic
- 80 ml ice water
- 30 ml extra-virgin olive oil
- 1 tsp fine salt
- 1/2 tsp baking soda
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- 0.25 bunches fresh flat-leaf parsley
Method
- Drain the chickpeas, rinse them, then rub them between your hands to remove some of the skins that easily slip off; they should become clean and slippery.
- Place the chickpeas in a pot with the baking soda and cover with water, then simmer until they mash very easily between your fingers.
- Rinse the hot chickpeas to remove the baking soda taste, then let them drain until they release almost no more water.
- Blend the garlic, lemon juice and salt until you get a fragrant liquid; let rest briefly to mellow the bite of the garlic.
- Add the tahini and blend until the mixture thickens, pales and becomes satiny.
- Incorporate the still-warm chickpeas and blend thoroughly, scraping down the sides, until a dense, homogeneous paste forms.
- Pour in the ice water little by little, continuing to blend until the hummus becomes pale, supple and very creamy.
- Taste and adjust with lemon or salt according to the desired balance; the flavor should be bright, rounded and slightly nutty.
- Spread the hummus in a bowl, making a well with the back of a spoon, then garnish with olive oil, cumin, sweet paprika and chopped parsley.
Nutrition
Per serving
- Energy
- 418.6 kcal
- Protein
- 16.41 g
- Carbohydrate
- 37.49 g
- Fat
- 24.72 g
- Fibre
- 14.06 g
- Calcium
- 127.13 mg
- Iron
- 7.35 mg
- Magnesium
- 158.39 mg
