Hummus, the mezzé Star
Hummus known as a Levantine spread, is made of cooked chickpeas with tahini, olive oil, lemon juice, garlic and salt. Endless number of recipes exist already on the net to make the most silky and smooth hummus. But this one is surely the best ;)
Because my husband tried to follow many recipes in order to figure out THE secret of having the creamiest hummus. So here it is, the adapted hummus recipe from my husband! ;)
Hummus has many health benefits because chickpeas contains a big amount of dietary fiber, protein, B vitamins, manganese and other nutrients. It can be eaten, warm or cold. I prefer it warm and served with warm pita bread or baguette. It could be garnished with several types of veggies, for example tomato, parsley, cucumber, whole chickpeas, radish, olive oil, pine nuts, etc... I have a preference to the hummus with meat version aka when it's topped with meat, pine nuts, sumac and olive oil. And you? Do you have any preference?
Lately, I was thinking about a creative way to use my BLOOMIX catering glasses. While brainstorming with my dear friend Nadia (check out her IG profile, it's full of creative ideas and Middle Eastern detailed recipes), she told me to fill the catering glasses with hummus and add a skewer of Kafta on top. I thought that kafta isn't as photogenic as hummus. I remembered the plating of one of Chef Pierre Sang amazing dishes using a toast decorated with veggies and did the connection with Nadia's idea.. So thank you so so much my dearest Nadia for being an amazing and caring friend. You're a very talented and creative lady and it's always a pleasure brainstorming with you!
Preparation time : 30 min; Serves: 4;
- 500g chickpeas, cooked and skinless.
- 250g tahini
- 1/4 cup of lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1 tsp. of icy water
- Extra-virgin olive oil to taste
- Salt to taste
- Ground paprika and olive oil for serving
- Baguette for serving
- Bring 500 ml of water to simmer and cook the chickpeas for 20 minutes on medium heat until they become squishy.
- Remove the skins of chickpeas - It may take some time, but it's worth the wait to have a creamier texture.
- In the bowl of a food processor, combine the hot chickpeas, the garlic clove and salt for 3 minutes. In between, scrape the sides and bottom of the bowl then process.
- Add 1 tsp. of lemon juice, half the tahini and mix well for 3 minutes.
- Keep adding lemon juice 1 tsp. at a time and at the end, add the remaining tahini.
- Mix well until the ingredients are completely combined.
- If you think that the hummus is too thick for your taste, drizzle some icy water. TIP: Icy water will give the hummus a very smooth texture.
- Serving method:
Traditionally, hummus is spread in a plate with a drizzle of olive oil and ground paprika.
For a modern twist, I filled a piping bag with hummus and added 1/4 of the hummus in a catering glass to be served as a finger food with the help of the baguette place on top of the glass. I sliced a baguette in 4 parts; each one is 2cm*10cm. Then, piped again a thin layer of hummus on the baguette and decorate it with endive, carrots, tomato, baby radish, edible flowers... You can use any type of veggies or simply add the baguette without any toppings.
If you try this recipe, don't forget to tag me on my Instagram profile @MZcuisine, would love tot see your creations!
She who fell from the stars