Houmous
Serves 1
Directions
- 1Soak the dried chickpeas in a large volume of water all night or all day
- 2Soak the dried chickpeas in a large volume of water all night or all day
- 3Soak the dried chickpeas in a large volume of water all night or all day
- 4Drain your chickpeas and rinse carefully
- 5Drain your chickpeas and rinse carefully
- 6Drain your chickpeas and rinse carefully
- 7Season the chickpeas with a teaspoon of cumin seeds and a teaspoon of baking soda
- 8Season the chickpeas with a teaspoon of cumin seeds and a teaspoon of baking soda
- 9Season the chickpeas with a teaspoon of cumin seeds and a teaspoon of baking soda
- 10Cover up to 5 cm above the chickpeas, mix a little and cook over medium heat, about 45 minutes, covered.
- 11Cover up to 5 cm above the chickpeas, mix a little and cook over medium heat, about 45 minutes, covered.
- 12Cover up to 5 cm above the chickpeas, mix a little and cook over medium heat, about 45 minutes, covered.
- 13If you want to make your own sesame cream, in a robot, put the sesame seeds through the blade of your robot. From time to time stop to scrape the edges and let your robot breathe a little. You will help with a little vegetable oil with a neutral taste
- 14If you want to make your own sesame cream, in a robot, put the sesame seeds through the blade of your robot. From time to time stop to scrape the edges and let your robot breathe a little. You will help with a little vegetable oil with a neutral taste
- 15If you want to make your own sesame cream, in a robot, put the sesame seeds through the blade of your robot. From time to time stop to scrape the edges and let your robot breathe a little. You will help with a little vegetable oil with a neutral taste
- 16After 45 minutes of cooking, drain and let cool the chickpeas
- 17After 45 minutes of cooking, drain and let cool the chickpeas
- 18After 45 minutes of cooking, drain and let cool the chickpeas
- 19Take advantage of it to prepare the lemon juice you will need
- 20Take advantage of it to prepare the lemon juice you will need
- 21Take advantage of it to prepare the lemon juice you will need
- 22Put them in a large cold bath to degas a maximum of skin.
- 23Put them in a large cold bath to degas a maximum of skin.
- 24Put them in a large cold bath to degas a maximum of skin.
- 25You mix a last time until it is smooth. You will incorporate 100 grams of ice. The ice is what will transform the texture of your chickpea puree to make a well-creamy houmous
- 26You mix a last time until it is smooth. You will incorporate 100 grams of ice. The ice is what will transform the texture of your chickpea puree to make a well-creamy houmous
- 27You mix a last time until it is smooth. You will incorporate 100 grams of ice. The ice is what will transform the texture of your chickpea puree to make a well-creamy houmous
- 28After modifying the texture of your houmous with the ice, you will incorporate 200 grams of sesame cream
- 29After modifying the texture of your houmous with the ice, you will incorporate 200 grams of sesame cream
- 30After modifying the texture of your houmous with the ice, you will incorporate 200 grams of sesame cream
- 31Add the lemon juice, 3 cloves of garlic and 2 teaspoons of salt
- 32Add the lemon juice, 3 cloves of garlic and 2 teaspoons of salt
- 33Add the lemon juice, 3 cloves of garlic and 2 teaspoons of salt
- 34Mix a last time until it is smooth
- 35Mix a last time until it is smooth
- 36Mix a last time until it is smooth
- 37Serve with a drizzle of olive oil, cumin, and aromatic herbs
- 38Serve with a drizzle of olive oil, cumin, and aromatic herbs
- 39Serve with a drizzle of olive oil, cumin, and aromatic herbs
Ingredients
- 500 gr dried chickpeas
- 500 gr dried chickpeas
- 500 gr dried chickpeas
- 200 gr tahini
- 200 gr tahini
- 200 gr tahini
- 100 gr ice cubes
- 100 gr ice cubes
- 100 gr ice cubes
- 1 CAC cumin seeds
- 1 CAC cumin seeds
- 1 CAC cumin seeds
- 1 CAC baking soda
- 1 CAC baking soda
- 1 CAC baking soda
- 10 cl lemon juice
- 10 cl lemon juice
- 10 cl lemon juice
- 3 unit garlic cloves
- 3 unit garlic cloves
- 3 unit garlic cloves
- 1 CAS salt
- 1 CAS salt
- 1 CAS salt
- 200 gr sesame seeds
- 200 gr sesame seeds
- 200 gr sesame seeds
- 300 gr sesame seeds
- 300 gr sesame seeds
- 300 gr sesame seeds
- 2 CAS vegetable oil
- 2 CAS vegetable oil
- 2 CAS vegetable oil
Equipment
potcolanderfood processor
Tips
- Serve with olive oil, cumin, paprika, parsley.
- You can keep tahini in your cupboard for weeks or even months