Serves 1
Directions
- 1Soak the dried chickpeas in a large volume of water all night or all day
- 2Drain your chickpeas and rinse carefully
- 3Season the chickpeas with a teaspoon of cumin seeds and a teaspoon of baking soda
- 4Cover up to 5 cm above the chickpeas, mix a little and cook over medium heat, about 45 minutes, covered.
- 5If 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
- 6After 45 minutes of cooking, drain and let cool the chickpeas
- 7Take advantage of it to prepare the lemon juice you will need
- 8Put them in a large cold bath to degas a maximum of skin.
- 9You 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
- 10After modifying the texture of your houmous with the ice, you will incorporate 200 grams of sesame cream
- 11Add the lemon juice, 3 cloves of garlic and 2 teaspoons of salt
- 12Mix a last time until it is smooth
- 13Serve with a drizzle of olive oil, cumin, and aromatic herbs
Ingredients
- 500 gr dried chickpeas
- 200 gr tahini
- 100 gr ice cubes
- 1 CAC cumin seeds
- 1 CAC baking soda
- 10 cl lemon juice
- 3 unit garlic cloves
- 1 CAS salt
- 200 gr sesame seeds
- 300 gr sesame seeds
- 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
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