黎巴嫩 · 前菜 · 简单
Hummus
Silky Lebanese hummus bi tahini from dried chickpeas
Dried chickpeas cooked until they collapse, blended hot with tahini, lemon, garlic and ice water into a smooth, light dip. Overcooking the chickpeas with a little bicarbonate of soda and whipping the tahini with ice water first is what makes it silky rather than grainy.
- 能量
- 320 kcal每份
- 准备
- 15 分钟
- 烹饪
- 1 小时 10 分钟
- 静置
- 12 小时
- 蛋白质
- 12 g
味道怎么样？
厨具
- Large bowl for soaking
- Large pot (4 l) with a lid
- Slotted spoon
- Food processor
- Colander
- Rubber spatula
开始之前
- Pick over the dried chickpeas and remove any stones or shrivelled ones.
- Put a jug of water with ice cubes in the fridge before you start blending.
- Squeeze the lemons and strain out the pips.
做法
-
Soak the chickpeas
250 克 dried chickpeas2 小勺 bicarbonate of soda3 升 waterCover 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.
做好的标志 The chickpeas have doubled in size, look plump and smooth, and a chickpea splits easily with a fingernail.
小贴士 In a warm kitchen, soak them in the fridge so they do not start to ferment.
-
Start cooking
250 克 dried chickpeas2 小勺 bicarbonate of soda3 升 waterDrain 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.
做好的标志 A thick layer of white foam rises; after skimming, the water boils clear.
-
Simmer until very soft
250 克 dried chickpeasLower 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.
做好的标志 A chickpea squashes to a smooth paste between your fingers with no resistance, and many have split open.
小贴士 Cook them past the point you would eat them whole. Undercooked chickpeas are the main cause of grainy hummus.
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Drain while hot
250 克 dried chickpeasDrain the chickpeas in the colander. Set aside two tablespoons of the best whole ones for serving.
做好的标志 The chickpeas are steaming and look slightly mushy.
-
Mellow the garlic
60 毫升 lemon juice1 瓣 garlic1 小勺 fine saltPut the lemon juice, garlic and salt in the food processor and blend for 20 seconds. Leave for 10 minutes.
做好的标志 The garlic is finely minced and the sharp raw smell has softened.
小贴士 The acid tames the garlic so it does not dominate.
-
Whip the tahini
120 克 tahini100 毫升 ice-cold waterAdd 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.
做好的标志 The mixture first turns thick and clumpy, then becomes pale, smooth and creamy, like thick yogurt.
-
Blend the chickpeas
250 克 dried chickpeas½ 小勺 ground cuminAdd the hot chickpeas and cumin and blend for 3–4 minutes, stopping to scrape down the sides once or twice.
做好的标志 The hummus is very smooth and light, with no grit when you rub a little between your fingers.
小贴士 Blend longer than feels necessary. The motor warming the mixture helps make it smoother.
-
Adjust the texture
100 毫升 ice-cold water60 毫升 lemon juice1 小勺 fine saltWith 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.
做好的标志 It slowly falls off a spoon and settles into soft peaks; it will firm up as it cools.
-
Plate
2 大勺 extra virgin olive oil½ 小勺 sweet paprika or sumac5 克 flat-leaf parsley250 克 dried chickpeasSpread 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.
做好的标志 A smooth, pale mound with a green-gold pool of oil in the groove.
常见失误
The hummus is grainy.
解决办法 The chickpeas were undercooked or cold when blended. Cook them until they fall apart, blend while hot, and blend for at least 3 minutes.
It is thick and heavy, like paste.
解决办法 Not enough ice water. Add it a tablespoon at a time with the motor running; it lightens the colour and texture.
It tastes bitter.
解决办法 The tahini was old or dark. Use a fresh, light-coloured tahini and taste it before using.
It tastes soapy.
解决办法 Too much bicarbonate of soda in the cooking water, or the chickpeas were not rinsed. Keep to the amount given and rinse well after soaking.
上桌
Serve at room temperature with warm pitta or flatbread, raw vegetables and pickles as part of a mezze. For a main dish, top with spiced minced lamb or warm whole chickpeas.
保存与复热
Keeps 4 days in the fridge in a sealed container with a thin layer of olive oil on top. Do not freeze; the texture becomes watery. Let it come to room temperature and stir before serving.
提前准备
Cook the chickpeas up to 2 days ahead and keep them in their cooking water in the fridge; warm them before blending. The finished hummus can be made 1 day ahead.
变化做法
With canned chickpeas
Use 2 drained 400 g cans. Simmer them in water with 1/2 tsp bicarbonate of soda for 20 minutes until very soft, then drain and continue from step 5.
Hummus with meat (hummus bil lahme)
Fry 200 g minced lamb with seven spice and pine nuts until browned and cooked to 71 °C, and spoon it hot over the plated hummus.
