Hummus Tradizionale
gourmet
Preparation time
20 minutiDifficulty
MediaCooking time
50 minutiServings
4Ammollo
16 oreScopri come preparare lā#hummus perfetto partendo da ceci secchi: ricetta #autentica, cremosa e ricca di gusto, con tutti i segreti per un risultato da chef mediorientale. Facile, sano e irresistibile!
Ingredients
- Chickpeas (dried)150 g
- Tahini60 g
- Water30 ml
- Fine salt1 teaspoon
- Baking soda1 teaspoon
- Garlic1 clove
- Lemon1 u (85 g)
- Sweet paprikato taste
- Parsleyto taste
- Extra virgin olive oilto taste
Procedure
0. Rinse the dried chickpeas under running water. Place them in a large bowl, cover with plenty of cold water, and add 1/2 teaspoon of baking soda. Soak for at least 12 hours (preferably 16) at room temperature.
1. Drain and rinse the chickpeas. Transfer them to a large pot and cover with clean water (at least double their volume). Add the remaining 1/2 teaspoon of baking soda. Bring to a boil, skimming the water if necessary, then reduce the heat and simmer gently for about 45ā60 minutes, until the chickpeas are very soft (they should almost fall apart when pressed between your fingers). Drain the chickpeas (reserve 1/2 cup of the cooking water).
2. š Tip: For an ultra-smooth hummus, you can remove the chickpea skins by rubbing them lightly in a clean cloth (not mandatory, but recommended).
3. In a powerful blender or food processor, combine the cooked chickpeas (warm or cold), tahini, lemon juice, minced garlic clove, and salt. Begin blending in bursts. Gradually pour in 30ā60 ml of ice water (or cold cooking water) until the mixture becomes smooth, soft, and silky.
4. š Tip: The more you blend, the silkier the hummus becomes: at least 3ā5 minutes of continuous blending.
5. Pour the hummus into a bowl. Use the back of a spoon to create a small swirl on the surface. Drizzle with a generous drizzle of extra virgin olive oil and, if desired, sprinkle with sweet paprika or cumin and garnish with chopped fresh parsley.
6. š Important Notes: Quality tahini: Use a smooth, runny tahini (not thick like peanut butter). Very cold water: This makes the tahini swell and gives it that irresistible creaminess. Personal flavor: Add salt and lemon to taste, tasting at the end.
7. š The secret of Middle Eastern chefs. They work hard on the emulsion between tahini and lemon BEFORE adding the chickpeas. If you want to try it: First blend tahini, lemon, and ice water until you obtain a very white, whipped cream. Only then add the chickpeas. Result: even smoother hummus!
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Creation date Apr 27, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.