I really like hummus: it’s easy, it’s tasty, and it’s perfect to be shared with friends as an appetizer or a chips dip at a party!. Here my version of the traditional hummus with tahini and sumac, ingredients that can be found in ethnic food shops. This recipe is very fast if an exception is made for cooking chickpeas: alternatively use those pre-cooked, even if the flavor will be less intense.
If you like my recipes, please give me a +1
a simple action to help the growth of this blog 🙂
- 3/4 cup (150 gr) dried chickpeas (or 1 lb pre-cooked chickpeas)
- 2 cloves of garlic
- 6 tbsp tahini
- 10 tbsp (150 ml) extra virgin olive oil
- 1 lemon
- 1 tsp ground cumin
- 1 tsp ground sumac (alternatively ground sweet paprika)
- to taste table salt
CHICKPEAS: DRIED OR PRE-COOKED?
The right question is: how long do you have? If you do not go in a hurry I recommend (REALLY recommend!) to use dried chickpeas: in this case, read on, otherwise skip to the next paragraph.
Wash and soak dried chickpeas 24 hours in room temperature water (not too hot. Otherwise they will ferment). During the soaking change the water a couple of times, then simmer a couple of hours in a thick-bottomed pot. During the first minutes remove the lather with a performed spoon, then continue to cook gently simmering over low heat, closing the pot with a lid. Salt to taste the chickpeas only after cooking to prevent the hardening of the skin then, drain them when are tender keeping the cooking water.
MAKING HUMMUS
Put the chickpeas into the blender along with the garlic cloves, the Tahini, lemon juice, cumin and 6 tbsp of cooking water. Blend all ingredients for about ten seconds adding 100 ml of olive oil. The mixture should be soft and smooth, but not too creamy, the same consistency of potato purée.
FINISHING
Serve the hummus in a bowl, creating a spiral with a teaspoon. Pour the olive oil remain into the spiral. Complete the decoration with ground sumac (or sweet paprika). Serve cold or at room temperature with pita bread and vegetables cut into sticks.
MACKEREL FILLET with escarole salad and dill dressing
PRINTABLE VERSION
- 3/4 cup (150 gr) dried chickpeas (or 1 lb pre-cooked chickpeas)
- 2 cloves of garlic
- 6 tbsp Tahini
- 10 tbsp extra virgin olive oil
- 1 lemon
- 1 tsp ground cumin
- 1 tsp ground sumac (alternatively ground sweet paprika)
- to taste table salt
- Chickpeas: dried or pre-cooked?
The right question is: how long do you have? If you do not go in a hurry I recommend (REALLY recommend!) to use dried chickpeas: in this case, read on, otherwise skip to the next paragraph.
Wash and soak dried chickpeas 24 hours in room temperature water (not too hot. Otherwise they will ferment). During the soaking change the water a couple of times, then simmer a couple of hours in a thick-bottomed pot. During the first minutes remove the lather with a performed spoon, then continue to cook gently simmering over low heat, closing the pot with a lid. Salt to taste the chickpeas only after cooking to prevent the hardening of the skin then, drain them when are tender keeping the cooking water. - Traditional hummus
- Making Hummus
Put the chickpeas into the blender along with the garlic cloves, the Thaini, lemon juice, cumin and 6 tbsp of cooking water. Blend all ingredients for about ten seconds adding 100 ml of olive oil. The mixture should be soft and smooth, but not too creamy, the same consistency of potato purée. - Finishing
Serve the hummus in a bowl, creating a spiral with a teaspoon. Pour the olive oil remain into the spiral. Complete the decoration with ground sumac (or sweet paprika). Serve cold or at room temperature with pita bread and vegetables cut into sticks.
I’ll be making this today. Thank you for the wonderful way in which you gave instructions
Thanks Cici, I hope you’ll like it!