- 600 g Chickpeasprecooked
- 100 g Sesame Seeds
- 150 g Waterhot
- 1/2 Lemon Juice
- 30 g Sesame Oil
- 1 teaspoon Sweet Paprika
- 1 clove Garlic
- to taste Salt
- to taste Black Pepper
- 1 tuft Parsley
Today we will take a trip to the Middle East to introduce you to one of the best known fast vegetarian recipes: hummus. Many countries claim its paternity, but its exact origin is still unknown today. It is one of the oldest and most widespread preparations over time in all Arab countries, thanks to the simplicity of its ingredients. A delicious cream, with a very particular flavor: delicate and aromatic, due to the presence of chickpeas and tahini, but also slightly sour due to the addition of lemon juice which gives the right balance to this recipe. Let yourself be conquered by this very versatile dish, used to accompany felafel, or as a spread. A pinch of smoked paprika and your hummus will literally be snapped up during your aperitifs!
To prepare the hummus, start by peeling the garlic clove, divide it in half to remove the inner core and proceed by chopping it very finely.
Then take the sprig of parsley, rinse it, dry it and chop it too finely.
Proceed by preparing the tahini (you can also use the one on the market if you prefer): pour the sesame seeds into a non-stick pan and toast the seeds over low heat for 2-3 minutes. Then transfer them to the special suribachi (the typical Japanese bowl) and use the surikogi to mix and crush the toasted sesame seeds. If you don't have these tools, you can use a mixer. Start pounding and only after a few moments add the sesame oil, a pinch of salt, hot water and continue to mix. If you prefer a denser tahini, you can add more toasted sesame, if more liquid, add more seed oil or hot water.
Then add the precooked chickpeas, drained from the preservation liquid and continue mixing and pounding.
Squeeze the juice of half a lemon and add the garlic, chopped parsley, salt and pepper again and mix again.
Once the humms is ready, you can flavor again with fresh parsley, smoked paprika and a little more seed oil, then your hummus is ready! Serve it as an appetizer along with fragrant bread bruschetta or for a Middle Eastern themed dinner with azimo or lightly toasted Arabic bread!