Hummus with prunes
Publiée le 21/07/2015
Cooking: 45 minutes
Anne Piovesan, Creator of Goûts® / Photo Credit Lionel Piovesan / (www.dejeunerssurlherbe.com)
- Soak the dried chickpeas in a large container filled with cold water for 1 night
- The next day, rinse them thoroughly under the water . Bring a large pot of cold water to a boil. Immerse chickpeas with Kombu seaweed.
- Cook covered for 45 minutes, until they are very tender. Taste and continue cooking if necessary.
- Meanwhile, prepare a broth with 1L. water with aromatic plants (thyme or rosemary 1 onion + + a few pinches of unrefined gray salt). Bring to a simmer. Filter. Set aside.
- Place the chickpeas in the mixer bowl. Mix them with the sesame paste, garlic, lemon confit, lemon juice, salt, and pitted prunes. Scrape the edges of the container regularly to make the homogeneous mixture and gradually add the olive oil and 80 ml broth. You must obtain a very creamy hummus. Feel free to add more broth if the texture is not enough fluid
- In order to obtain a more tender texture, filter hummus using a fine sieve and a flexible spatula
- Taste and adjust the seasoning if necessary
- Before serving, sprinkle sesame oil hummus and dust with paprika.
* Kombu Breton is a throttle for cooking legumes and allows especially a better digestibility thereof.
* I really appreciate these little lemons wrongly called "bergamot" because it is actually a variety of lime native of Marrakech. I find fresh winter in my organic food store.
Some purists do not pass through a sieve hummus; they withdraw one by one chickpeas skins before the blender!