Ultra-Creamy Hummus

⏱ 25 min · 🍽️ 6 Portionen · 🧂 11 Zutaten

Zutaten

  • 2 can chickpeas (400 g each)
  • 5 g bicarbonate of soda
  • 150 g tahini
  • 60 ml lemon juice
  • 1 clove garlic
  • 7 g salt
  • 2 g ground cumin
  • 80 ml ice water
  • 40 ml olive oil
  • 2 g sweet paprika
  • 0.5 bunch flat-leaf parsley

Zubereitung

  1. Drain and rinse the chickpeas. Cover generously with water, add the bicarbonate of soda and boil hard for 10 minutes — the alkaline water loosens the skins and softens the chickpeas.
  2. Drain and rinse under cold water. Roll the chickpeas gently between your palms; the loosened skins float free and pour away with the water. A few stragglers will not hurt.
  3. Blitz the garlic with the lemon juice and a pinch of salt, then leave it to sit for 10 minutes. The acid tames the raw garlic bite that otherwise takes over by the next day.
  4. Add the tahini and blend until it pales and seizes. With the motor running, pour in the ice water in a thin stream and keep going until the mixture turns smooth and almost mousse-like.
  5. Add the chickpeas, remaining salt and cumin and blend for a full 3 minutes. This is where patience pays: stop early and the hummus stays grainy.
  6. Spread the hummus onto a shallow plate with the back of a spoon, circling to leave a well in the middle. Pour in the olive oil, dust with paprika and finish with parsley leaves and a few whole chickpeas.
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Ultra-Creamy Hummus
📖 Culinse
veganeasymeal-prepmediterranean

Ultra-Creamy Hummus

Two tricks separate gritty hummus from silk: simmer the chickpeas with bicarbonate of soda and slip off their skins, then whip in ice water. The result is smooth enough to drink through a straw..

⏱

Kochzeit

25 min

🍽️

Portionen

6

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

255 kcal

Kalorien

8 g

Eiweiß

16 g

Fett

20 g

Kohlenhydrate

Zutaten

Für 6 Portionen

Geschätzte Kosten~4,55 € · ~0,75 €/Portion
  • 🛒
  • 🛒
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Zubereitung

  1. 1

    Drain and rinse the chickpeas. Cover generously with water, add the bicarbonate of soda and boil hard for 10 minutes — the alkaline water loosens the skins and softens the chickpeas.

  2. 2

    Drain and rinse under cold water. Roll the chickpeas gently between your palms; the loosened skins float free and pour away with the water. A few stragglers will not hurt.

  3. 3

    Blitz the garlic with the lemon juice and a pinch of salt, then leave it to sit for 10 minutes. The acid tames the raw garlic bite that otherwise takes over by the next day.

  4. 4

    Add the tahini and blend until it pales and seizes. With the motor running, pour in the ice water in a thin stream and keep going until the mixture turns smooth and almost mousse-like.

  5. 5

    Add the chickpeas, remaining salt and cumin and blend for a full 3 minutes. This is where patience pays: stop early and the hummus stays grainy.

  6. 6

    Spread the hummus onto a shallow plate with the back of a spoon, circling to leave a well in the middle. Pour in the olive oil, dust with paprika and finish with parsley leaves and a few whole chickpeas.