Chickpeas are a crop from the legume family. They are well known in the Arab world, with the first written records dating from the 12th century, but they are believed to have been known and used since ancient times. The many well-known recipes are evidence of this. They are most often used to make salads, main dishes and sauces.
Hummus is a paste made from chickpeas and sesame tahini. It is traditional throughout the Arab world, but in recent years it has also become enviably popular in the Western world. It is often used as a dip for vegetables or as a spread for rolls and flatbreads.
Ingredients
- 500 g cooked chickpeas (300 g uncooked)
- 3 – 4 tbsp sesame tahini
- juice of ½ lemon
- 1 tsp cumin
- 3 cloves of garlic
- 50 ml olive oil
- salt to taste
Method
It is best to use ready-cooked chickpeas. If you decide to cook the chickpeas yourself, soak them the night before. Be patient when cooking them – chickpeas take a long time to soften 🙂 If you want a smooth purée, you need to peel the skins off the cooked chickpeas. To avoid all this, use Iposea ready-cooked chickpeas.
Blend the chickpeas until smooth, add the sesame tahini and mix well again. Add the other ingredients. If needed, add more of the spices.
You can top the finished hummus with parsley, pomegranate seeds or pine nuts.
