Hummus is an all-time favourite of Mediterranean cuisine. Being huge fans of hummus we though had to spend a plenty of time trying to find a perfect recipe.
Once we happened to find ourselves in a Druzean village in the Middle East. So they served such an incredible hummus there that it remained the best for us till we developed this recipe. It was so smooth and mild and tender and it felt like it was going to crumble to dust in the mouth as if it was dry though it was moist and juicy. Really weird-tasting, this case when you love imperfection just because it's so unexpected and unlikely to be.
I remember my first home-made hummus which I cooked with my hands only as I even didn't have a simple food processor at that time. It was chunky, it contained a questionable quality tahini but it was an absolute victory over it's store-bought brother. Seriously, don't buy hummus in supermarkets, it's so quick and easy to make and the difference is just huge. Once you try it - you never buy it anymore.
Ingredients (serves 5):
For the hummus:
1 cup dried chickpeas (makes 2 cupes cooked) 1 teaspoon baking soda water for soaking the chickpeas juice of half a lemon (3-4 tablespoons) 2 cloves of garlic 2 heaping tablespoons tahini paste 1 1/2 teaspoons sea salt 1 tablespoon extra virgin olive oil 150 ml of cooking liquid (reserve when you cook the chickpeas) 1/2 tsp ground cumin 1/2 tsp turmeric (curcuma)
Wash the chickpeas, place them in a bowl, add baking soda, cover with 5 cm of water and soak overnight. Baking soda is great here because it helps the water to get deeper into the chickpeas and save you much time of cooking.
After that the chickpeas will double in size, so you will definitely know it's enough of soaking. Wash them again, place in a pan, add water (twice as much as the chickpeas), bring to the boil and cook over medium heat untill the chickpeas soften (about 10 min). Drain the chickpeas reserving the cooking water. Optionally reserve some of the chickpeas for serving.
In a food processor pulse the chickpeas, lemon juice, garlic, tahini paste and olive oil. Start to add cooking liquid slowly until you get the desired thickness of your hummus. For us 150 ml were enough. At the end add the spices (by the way, ground cumin really gives the taste here but turmeric is more for the warm color). Puree the hummus till it's smooth.
To make tortilla chips preheat the oven to 180 C. You can use store-bought tortillas but here we have a gorgeous recipe of whole wheat tortillas which you can make ahead and keep in the freezer until you need them. It's your choice but we tend to stick to home-made stuff, we just love it.
Line a baking tray with parchment paper, spray it with olive oil. Take your tortillas, cut them into small triangles and place them to the baking tray in one layer. Either spray or brush them wil just a bit of olive oil and sprinkle with sea salt. Toast in the oven for 10 minutes until golden and crispy. Looks like the healthiest chips you've ever seen, yeah?
To serve the hummus, place it in the plates, sprinkle with olive oil, paprika, chopped greens and nuts, place a few chickpeas on top, there's a huge variety of options so you're free to decide how you want to see it. Don't forget your freshly made tortilla chips - they are hummus' best friends!
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