Hummus with an Andalusian twist
A perfect match for our favourite Picual olive oil: Dehesa de la Sabina. When serving this hummus, we love to make a little hole into which we generously pour olive oil. Hummus is a healthy dip to use with salad leaves, cucumber sticks, peppers, carrots, crackers. So here is the recipe that reminds us of moments of sharing with friends and family.
Ingredients:
200g dried or canned chickpeas
1 teaspoon baking soda
1 teaspoon unrefined sea salt
1 clove garlic
120 ml tahini (sesame puree)
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
Plating: extra virgin olive oil, ground paprika, fleur de sel, pepper, fresh parsley or coriander
Preparation:
If you use dry chickpeas: let them soak 24 hours and change the water at least once.
Drain the chickpeas and cook them in at least 2 litres of water with the baking soda. Simmer on a low heat for 1 to 2 hours, until the chickpeas are finally tender! Remove the scum that forms at the beginning of the cooking process. Once cooked, set aside 120 ml (one glass) of cooking water, drain and allow the chickpeas to cool.
If you use canned chickpeas, start here. Drain the chickpeas from the can (you can also set aside the water, see above).
Peel the garlic clove, remove the sprout and crush it with a garlic press. Set aside.
Place the cooked and drained chickpeas in a blender with the cooking water you have set aside (or with a glass of plain water), the crushed garlic, tahini, lemon juice, salt and ground cumin. Blend until creamy and ready!
This hummus can be served immediately, but can also be kept for a week in the refrigerator.