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Recipes

Appetizers

Cumin Hummus

Cooking
½1 ساعة
Preparation
25 دقيقة
Servings
4

Ingredients

  • 400 g (2 cups) dried chickpeas
  • ¼ tsp bicarbonate of sodium
  • 150 g (½ cup) tahini (sesame paste)
  • 150 g (¾ cup) ice cubes
  • Salt to taste
  • Juice of 2 lemons
  • 1 tbsp ground cumin

Preparation

  1. Soak the chickpeas in water for 24 hours at room temperature.
  2. Drain the chickpeas and transfer to a large pot with 4 liters of water, bring to a simmer over medium heat and immediately reduce the heat to low and add the bicarbonate of sodium. Leave simmering gently 1h30 to 2 hours uncovered. To check if ready, take one chickpea and crush it with your fingers; there shouldn’t be any resistance and the colour inside should be the same as outside. Drain and set aside to cool.
  3. Mix the tahini and ½ of the ice cubes in a mixer; then add the lemon juice and a pinch of salt. Pulse until smooth.
  4. Add the chickpeas and pulse for 10 minutes. Add the rest of the ice cubes while pulsing.
  5. Transfer the hummus into a bowl, cover with cling film and chill for 6 h. in the fridge.
  6. Stir in the cumin then transfer the hummus to a serving dish, drizzle with olive oil and serve with Lebanese bread and pickles on the side.
Video

Recipes made with olive oil