Hummus of chickpeas is a delicious and delicate spicy cream typical of Middle Eastern cuisine, particularly Israel, Egypt, Greece. However, in recent years it has spread and is appreciated worldwide!
It can be enjoyed as an appetizer, aperitif or to accompany roasts, vegetables, fish, and cheeses.
You will surely like these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Egyptian
- Seasonality: All seasons
- Energy 194.21 (Kcal)
- Carbohydrates 17.42 (g) of which sugars 1.23 (g)
- Proteins 7.45 (g)
- Fat 10.80 (g) of which saturated 1.27 (g)of which unsaturated 5.52 (g)
- Fibers 5.70 (g)
- Sodium 301.93 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR CHICKPEA HUMMUS
- 10.5 oz cooked chickpeas
- to taste salt
- to taste extra virgin olive oil
- to taste paprika
- 2 tbsps tahini
- Half lemon juice
- 1 clove garlic
- to taste cumin seeds
Tools
- 1 Blender
CHICKPEA HUMMUS PREPARATION
First, prepare the tahini (or you can buy it ready-made): lightly toast 2.1 oz of sesame seeds in a non-stick pan. Crush them with a pinch of coarse salt until you get a homogeneous mixture, then add about 3 tablespoons of sunflower oil until you get a thick cream.
Pour chickpeas, salt, tahini, and garlic (without the inner germ to make it more digestible), into a food processor and blend at maximum speed adding the lemon juice and, if necessary, some cooking water of the chickpeas to reach a creamy consistency.
Pour into a bowl, add extra virgin olive oil to taste, paprika, cumin seeds.
If you prepare it in advance – it’s convenient and the flavor of the hummus will improve with resting – cover it with plastic wrap and season it only when serving.
Adriana’s Tip
It keeps in the fridge for about 3 days well sealed. You can blend the chickpeas with or without skin.
