Publiée le 16/09/2016
Cooking: 45 minutes
Chickpea same ... I invite you to my breakfast table!
Here are my tips for success delicate and tasty hummus ...
- Soak chickpeas the day before, about 12 hours.
- Never salt the beginning or during cooking: salt prevents cooking legumes, and their envelope will remain tough.
- 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.
- I do not recommend the use of baking powder, often recommended for cooking legumes, destroys vitamin B1.
- Garlic, well balanced, should only be used as a flavour enhancer. Discard the cooking water.
- It is the same for lemon, which will bring sparkling notes, but must remain light.
- A good screening will provide a silky and delicate hummus. I pass the hummus with a sieve and a horn.
- Soak dried chickpeas in a large container filled with cold water for 1 night.
- The next day, rinse them thoroughly under water.
- Place the chickpeas in a sieve Vitaliseur Marion, with a stretch of seaweed Kombu, thyme and savory. Cook 30 minutes.
- If you do not have Vitaliseur, wear a large cold water pot to boil, put in your cooking water, kombu seaweed, thyme and savory.
- Cook covered for 45 minutes, until the chickpeas become very tender. Taste and cook if needed. Discard the cooking water.
- 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.
- 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.
- You must obtain a very creamy hummus. Feel free to add more broth if the texture is not enough fluid.
- To obtain a more tender texture, filter hummus using a fine sieve and a horn or flexible spatula.
- Taste and adjust the seasoning if necessary.
- Before serving, sprinkle sesame oil hummus and sprinkle with black sesame seeds, or paprika as is done in Lebanon!