In addition to being excellent in taste, hummus, by its nutritional composition, is a major health asset. Even more so when prepared at home. The base is known to all: chickpeas, olive oil, lemon, garlic, spices, and tahini. We mix everything and voila. Only getting a creamy and light preparation is not so simple. To follow, the six commandments to never miss his hummus again.
Depending on your time, you will organize yourself
Whether chickpeas are dry or canned, it doesn’t matter. It all depends on the time available in the kitchen. “Cooking the legume can be very long, you should not rely on the recommendations written on the package, explains Cléa Cuisine, author of the book Hummus (1). It takes 24 hours of soaking and a minimum of two or even two and a half hours of cooking.”
Quality ingredients you will choose
Focusing on quality for the preparation of hummus is essential. To ensure an unparalleled flavor, it is better to use extra virgin olive oil, as well as fresh and fragrant spices.
Your chickpeas you will peel
Did you think homemade hummus came down to opening a jar of chickpeas and mixing them? Error. For a more digestible spread with a finer texture, it is necessary to take your pain in patience and peel the peas one by one. “It’s a bit long but it changes everything, whether you used dry or canned ingredients,” says Cléa Cuisine. To do this, simply roll the legume between the thumb and fore index finger. The skin removes itself.
The tahin you will use
Then, tahini, or tahiné, this 100% sesame puree is essential to the success of the oriental spread. It gives taste and creaminess to the recipe. It is difficult to achieve it at home without a state-of-the-art robot. The food blogger advises buying it in organic stores or in Middle Eastern grocery stores. “It is possible to replace the tahini with almond puree, or peanut puree,” says the specialist. The flavor will be somewhat different but it will not affect the texture.
Liquid you will use
“It is quite possible to make a good hummus using a plunging blender or a robot equipped with an S-blade,” reassures the author. But so that the engine does not overheat, it will sometimes be necessary to add a little liquid, “water or yogurt, vegetable or not”. Otherwise, the oriental specialty may be compact and unpleasant to consume.
With spices you will play
Cumin is essential in the original recipe because it facilitates the digestion of chickpeas. Nevertheless, its pronounced taste can disturb some palates. It is then possible to use other spices. Only one rule to follow according to Cléa Cuisine, “respect the oriental terroir”. The zaatar mixture, composed of aromatic herbs, and sesame is a good candidate for the preparation of hummus. As many healthy ingredients as taste pleasure, it would be wrong to deprive yourself of delicious homemade hummus.
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