Chickpea Hummus

Publiée le 16/09/2016




  • 200g dried chickpeas
  • 100g good soft sesame paste
  • 50 ml olive oil from France Vigean
  • first cold pressed sesame oil Vigean
  • 80 ml broth with herbs madi-in-house
  • 1 Kombu seaweed section 
  • thyme
  • savory
  • juice of 2 lemons
  • 2 garlic cloves
  • unrefined salt gray

Preparation: 1:15
Cooking: 45 minutes

According to Anne Piovesan @Déjeuners sur l’Herbe / @photolionelPiovesan (

Chickpea same ... I invite you to my breakfast table!

Here are my tips for success delicate and tasty hummus ...

Step 1:
  1. Soak chickpeas the day before, about 12 hours.
  2. Never salt the beginning or during cooking: salt prevents cooking legumes, and their envelope will remain tough.
  3. If you have the patience, I recommend you remove the skin chickpeas,it is a little tedious, but the result brings a lot of finesse, and will be considerably more digestible for sensitive intestines.
  4. I do not recommend the use of baking powder, often recommended for cooking legumes, destroys vitamin B1.
  5. Garlic, well balanced, should only be used as a flavour enhancer. Discard the cooking water.
  6. It is the same for lemon, which will bring sparkling notes, but must remain light.
  7. A good screening will provide a silky and delicate hummus. I pass the hummus with a sieve and a horn.

Step 2:

  1. Soak dried chickpeas in a large container filled with cold water for 1 night.
  2. The next day, rinse them thoroughly under water.
  3. Place the chickpeas in a sieve Vitaliseur Marion, with a stretch of seaweed Kombu, thyme and savory. Cook 30 minutes.
  4. If you do not have Vitaliseur, wear a large cold water pot to boil, put in your cooking water, kombu seaweed, thyme and savory.
  5. Cook covered for 45 minutes, until the chickpeas become very tender. Taste and cook if needed. Discard the cooking water.
  6. Meanwhile, prepare a broth with 80 ml of water, aromatic plants (thyme rosemary onion + 1 + a few pinches of salt). Bring to a simmer. Filter. Reserve.
  7. Place the chickpeas in a blender. Mix them with the sesame paste, garlic, lemon juice, salt. Scrape regularly the edges of the container to make the mixture homogeneous and gradually add the olive oil and broth.
  8. You must obtain a very creamy hummus. Feel free to add more broth if the texture is not enough fluid.
  9. To obtain a more tender texture, filter hummus using a fine sieve and a horn or flexible spatula.
  10. Taste and adjust the seasoning if necessary.
  11. Before serving, sprinkle sesame oil hummus and sprinkle with black sesame seeds, or paprika as is done in Lebanon!

Good tasting!
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