I'm a big fan of classic hummus and then the homemade hummus. I always use the Ottolenghi classic hummus recipe from the book Jerusalem as a basis. Yotam Ottolenghi hummus is made with dried chickpeas, and the better the quality of the chickpeas the faster they cook. It is a hummus without oil that saves in calories again ...
- 250 grams dried chickpeas
- 1 teaspoon baking soda
- 270 grams light tahini
- 4 tablespoon lemon juice
- 4 cloves garlic, finely rubbed
- 1 deciliter ice cold water
- Salt Aleppo
- Cardamom powder
- Wash the chickpeas well the day before and put them in a large bowl. Pour them over with at least twice the volume of water and let them soak overnight.
- Drain the chickpeas the next day. Put a medium-sized pan on high heat and put the drained peas in it with the baking soda.
- Add 11/2 liters of water and bring to a boil. Always scoop the foam and any floating membranes off the surface and let the chickpeas cook until tender, which can take between 20 and 40 minutes, depending on the species and age, but also much longer.
- When the chickpeas are cooked, they should be nice and soft, and break easily if you press a pea between thumb and forefinger, but do not become
- a puree Drain the chickpeas. You now have about 600 grams. Put them in the bowl of a food processor. Grind them until it's a firm mash, then while the engine is running, add tahini, lemon juice, garlic and 11/2 teaspoon of salt. Add the ice-cold water drop by drop and stir until it is a smooth, creamy puree.
- Spoon the hummus into a bowl, cover it with plastic wrap and let it rest for at least 30 minutes. If you do not use it immediately, put the hummus covered in the refrigerator. Remove it 30 minutes before use.
- Serve the hummus in a nice bowl with a good dash of olive oil, a lot of Aleppo pepper or some cardamom powder for garnish.
Also check out this delicious recipe of hummus with grilled vegetables from Ottolenghi .
If you want to use less salt you can of course also make hummus without salt, in this case you can use a little more Aleppo pepper for it. If you prefer to make a hummus without garlic, you can replace it with a pinch of Asafoetida. (Also called devil's dere, a widely used spice in Ayurvedic cuisine and found in the Ayurvedic spice box)
Hummus is often part of a meal like the one eaten in Jerusalem at breakfast or with the main meal. Often with different toppings.