Hummus

Step 1 of 4

Rinse the dried chickpeas and soak them overnight (about 12 hours) in three times their volume of cold water.

  • Cooking pulses: Beans have no quarrel with salt; what makes them stubborn is acid, hard water and old age.
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720 min

00:00

Ingredients

  • 500 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
  • 90 gSeeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
  • 45 gLemon juice, raw
  • 6 gGarlic, raw
  • 4 gSalt, table
  • 45 gBeverages, water, tap, drinking
  • 30 gOil, olive, salad or cooking

Method

  1. Rinse the dried chickpeas and soak them overnight (about 12 hours) in three times their volume of cold water.
  2. Drain, cover the chickpeas with fresh water and simmer without salt until very soft, 60–90 minutes; drain and let cool.
  3. Blend the tahini with the lemon juice, crushed garlic and salt, then add the chickpeas and blend for 4–5 minutes, gradually adding the ice-cold water, until smooth.
  4. Finally stir in the olive oil, taste and serve in 60 g portions, or cover and refrigerate.