Hummus
Prep Time
Difficulty
Cuisine
Hummus is a culinary preparation from the Middle East made from chickpeas; in Arabic, the term “hummus” actually means “chickpeas“. The origin of the recipe is claimed by several countries such as Turkey, Lebanon, Egypt, and Syria, but the earliest traces of this dish date back to the 8th century BC.
This hummus recipe is not only super simple, quick, and delicious, but let’s not forget the nutritional properties of chickpeas: rich in plant proteins, fibers, and antioxidants, it also contains iron, potassium, calcium, vitamin B, magnesium,… In short, we’re not going to deprive ourselves!
But that’s not all… Because to prepare hummus, we need a metal can of chickpeas, and metal can means… aquafaba! Aquafaba is the name of the water in which legumes (like chickpeas) are cooked; it’s a contraction in Latin of Aqua (water) and Faba (bean). Its use in cooking is credited to Joël Roessel, a Frenchman who discovered in December 2014 that this viscous water could be whipped like egg whites. In short, keep the water from the can of chickpeas (you can even freeze it) to make, among other things, macarons or chocolate mousse.
Furthermore, this hummus recipe is an integral part of our Levantine Mezze. It fits into a tradition of sharing and conviviality, typical of mezze meals, where each dish contributes to a rich and varied culinary experience. Hummus, with its creamy texture and rich taste, perfectly complements the other components of this Egyptian feast.
Hummus
Equipment
- Un mixeur
Ingredients
- 240 gr chickpeas tinned and drained
- 1 - 2 tablespoons olive oil or sesame
- 2 tablespoons tahini
- 1/2 lemon juice
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika optional, to taste
- 1/2 teaspoon salt
- A few sprigs parsley optional
Instructions
- Drain the chickpeas and DO keep the liquid because you can use it later to make the best chocolate mousse in the world… for example. That recipe can be found here. You can also freeze the aquafaba and use at a later date.
- Pour the chickpeas into a mixing bowl and add chopped garlic, tahini, lemon juice. Give it a quick blitz.
- Gently pour the olive oil in while mixing intermittently; the humus should end up nice and creamy. You can obviously add more olive oil, or sesame oil depending on your preferences, until it has the desired consistency.
- Add cumin, paprika, salt and give it another whizzzz. Taste and adjust as desired.
- Pour your hummus into a nice bowl, garnish with drizzle of oil, a pinch of cumin and a few fresh parsley leaves.
- And… voila! Your hummus is ready to be devoured!
A recipe proposed by Maison Marmite
