Hummus

Matériel

• Large bowl for soaking
• Large pot (4 l) with a lid
• Slotted spoon
• Food processor
• Colander
• Rubber spatula

Avant de commencer

1. Pick over the dried chickpeas and remove any stones or shrivelled ones.
2. Put a jug of water with ice cubes in the fridge before you start blending.
3. Squeeze the lemons and strain out the pips.

Préparation

1. 1

   Soak the chickpeas

   250 g dried chickpeas2 c. à café bicarbonate of soda3 l water

   Cover the chickpeas with plenty of cold water, at least three times their volume, and stir in half of the bicarbonate of soda. Leave to soak at room temperature for 12–24 hours.

   C'est prêt quand The chickpeas have doubled in size, look plump and smooth, and a chickpea splits easily with a fingernail.

   Astuce In a warm kitchen, soak them in the fridge so they do not start to ferment.
2. 2

   Start cooking

   250 g dried chickpeas2 c. à café bicarbonate of soda3 l water

   Drain and rinse the chickpeas, put them in the pot with fresh water to cover by 5 cm and the rest of the bicarbonate of soda. Bring to a boil over high heat and skim off the foam.

   C'est prêt quand A thick layer of white foam rises; after skimming, the water boils clear.
3. 3

   Simmer until very soft

   250 g dried chickpeas

   Lower to medium-low, partly cover and simmer for 45–75 minutes, skimming off the loose skins that float up, until the chickpeas are completely soft.

   C'est prêt quand A chickpea squashes to a smooth paste between your fingers with no resistance, and many have split open.

   Astuce Cook them past the point you would eat them whole. Undercooked chickpeas are the main cause of grainy hummus.

   Lancer le minuteur de 1 h
4. 4

   Drain while hot

   250 g dried chickpeas

   Drain the chickpeas in the colander. Set aside two tablespoons of the best whole ones for serving.

   C'est prêt quand The chickpeas are steaming and look slightly mushy.
5. 5

   Mellow the garlic

   60 ml lemon juice1 gousse garlic1 c. à café fine salt

   Put the lemon juice, garlic and salt in the food processor and blend for 20 seconds. Leave for 10 minutes.

   C'est prêt quand The garlic is finely minced and the sharp raw smell has softened.

   Astuce The acid tames the garlic so it does not dominate.

   Lancer le minuteur de 10 min
6. 6

   Whip the tahini

   120 g tahini100 ml ice-cold water

   Add the tahini and blend; it will seize and thicken. With the motor running, add the ice water a tablespoon at a time until the mixture loosens, using about half of it.

   C'est prêt quand The mixture first turns thick and clumpy, then becomes pale, smooth and creamy, like thick yogurt.
7. 7

   Blend the chickpeas

   250 g dried chickpeas½ c. à café ground cumin

   Add the hot chickpeas and cumin and blend for 3–4 minutes, stopping to scrape down the sides once or twice.

   C'est prêt quand The hummus is very smooth and light, with no grit when you rub a little between your fingers.

   Astuce Blend longer than feels necessary. The motor warming the mixture helps make it smoother.

   Lancer le minuteur de 4 min
8. 8

   Adjust the texture

   100 ml ice-cold water60 ml lemon juice1 c. à café fine salt

   With the motor running, add more ice water a tablespoon at a time until the hummus is soft and spreadable. Taste and adjust with salt and lemon juice.

   C'est prêt quand It slowly falls off a spoon and settles into soft peaks; it will firm up as it cools.
9. 9

   Plate

   2 c. à soupe extra virgin olive oil½ c. à café sweet paprika or sumac5 g flat-leaf parsley250 g dried chickpeas

   Spread the hummus on a shallow plate and make a swirl with the back of a spoon. Fill the hollow with olive oil and finish with the reserved chickpeas, paprika and parsley.

   C'est prêt quand A smooth, pale mound with a green-gold pool of oil in the groove.

Erreurs courantes

Variantes