Chickpea Hummus

Published by Julia Arman le 29 juillet, 2016 - 17:17

Rediscover the subtle texture of these oriental creams using the gentle grinding tool of your extractor.

Ingredients

80g raw chickpeas or 200g cooked chickpeas
1 tbsp tahini (sesame paste)
1 clove garlic
4 tbsp sesame oil
juice of 1/2 lemon
2 tsp soy sauce
cumin
a little water if needed

Tools

cone crusher, without tip

Recipe

If your chickpeas are raw: soak them at least overnight in a large volume of water (at least double the volume of the chickpeas). Rinse them and cook them in water. The cooking time will be quite long, +/-45 min (This time will be reduced if you have sprouted the chickpeas beforehand).
Pass the cooked chickpeas and the peeled and degermed garlic through the extractor fitted with the grinder cone
Add the remaining ingredients.
Add the necessary water until you obtain the desired smoothness.

How to serve at the table

On sandwiches or toast. It can also be used instead of butter, accompanied by any other ingredients. On slices of raw vegetables (cucumber, endives, etc.) as an aperitif As is, with vegetable sticks as dips, as an aperitif At a meal, it is a good source of protein. For example with a Lebanese parsley tabbouleh.