Hummus - Lebanese Chickpea Cream with Tahini and Lemon
Home-cooked chickpeas, plenty of tahini and more lemon than most recipes allow. What matters is cooking the chickpeas past done - that is what makes the cream silky rather than grainy.
Why this dish is good for you
Tahini and chickpeas complement each other in amino acids and together supply calcium, iron, magnesium and zinc. The lemon juice is not only flavour: its vitamin C markedly raises the uptake of the plant iron, which is why it belongs in generously rather than drop by drop.
Ingredients
- Chickpeas(weighed dry, soaked overnight)250 g
- Tahini(well stirred, light)120 g
- Lemon juice(freshly squeezed, about two lemons)80 g
- Garlic15 g
- Olive oil(drizzled over at the end)50 g
- Cumin3 g
- Salt6 g
Method
- 1
Soak the chickpeas overnight, drain and simmer in fresh unsalted water for 60 to 75 minutes - until they crush between your fingers. Better five minutes too long than too short.
- 2
Keep the cooking water. If you like, rub off the skins between your hands and rinse them away - it makes the cream finer, but it is not essential.
- 3
Let the garlic sit in the lemon juice for five minutes. The acid takes the bite off it.
- 4
Blend the chickpeas with tahini, the lemon and garlic, cumin and salt. Add warm cooking water bit by bit until the cream falls rather than stands.
- 5
Keep blending for two to three minutes. That time is the difference between paste and cream.
- 6
Spread into a bowl, draw a hollow with the back of a spoon and pour the olive oil into it.
🍋 Warum der Knoblauch in die Zitrone kommt
Crushing garlic converts a precursor into pungent allicin. The low pH of lemon juice slows the enzyme responsible. Five minutes is enough - the garlic then tastes round rather than sharp, even the next day.
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