Hummus with cumin and sesame seeds
12 servings
210 minutes
Hummus with cumin and sesame seeds is a traditional Jewish dish known for its rich flavor and creamy texture. This recipe embodies ancient culinary traditions where chickpeas soaked for several days become particularly tender. Toasted sesame seeds add a nutty depth, while cumin provides a light spiciness that enhances the natural taste of the ingredients. Lemon juice and garlic create a refreshing contrast, making hummus an ideal complement to pita or baguette. The dish gets even better after a day in the fridge when all the flavors meld together. It can be used as a dip, spread, or standalone snack and fits perfectly into the atmosphere of friendly gatherings and cozy family lunches.
1
Rinse the chickpeas, sort them, and fill with plenty of warm water, add a teaspoon of baking soda, stir, and leave for a day. After a day, drain the water, rinse the chickpeas again, fill with water, and add baking soda, leave for another day. Repeat the same actions on the 3rd day. In total, the chickpeas should soak for 3 days. You can do it for 2 days, but I don't like to risk the taste of my dishes.
- Chickpeas: 150 g
- Soda: 3 teaspoons
2
So, after 3 days, rinse the chickpeas with fresh water, sort them again, and remove the peas that did not increase in size (they will remain hard even after cooking).
3
Each pea has a shell, and this shell affects the tenderness of the dish... There are legends about chefs who peel each pea to achieve the tenderness of the Hummus they prepare. I take my hat off to these people, they are truly professionals, but I am a self-taught amateur) So my patience left me after 4 handfuls) Hence this recipe with skins.
4
Transfer the chickpeas to a large pot, add about 2 liters of water, and cook until soft for about 2.5–3 hours.
- Chickpeas: 150 g
- Water: 40 ml
5
While the chickpeas are boiling, let's prepare the sesame paste. Take a pan, add the sesame seeds, and roast them until they turn golden, then pour the sesame into a mortar and grind the seeds to a powdery consistency.
- Sesame seeds: 30 g
6
Drain the boiled chickpeas in a colander and cool them down. Put the peas in a blender (you can leave a few peas for garnishing the dish), add olive oil, peeled garlic, and part of the water (depending on the consistency; water is needed to achieve the desired thick sour cream-like consistency. Therefore, you may need less or more water than indicated in my recipe; adjust as needed). Blend all ingredients.
- Chickpeas: 150 g
- Olive oil: 50 ml
- Garlic: 2 cloves
- Water: 40 ml
7
Then add lemon juice, ground sesame, and cumin to the blender. Blend everything again. Add salt to taste.
- Lemon juice: 2 tablespoons
- Sesame seeds: 30 g
- Ground cumin (zira): 1 teaspoon
- Salt: to taste
8
It is advisable to let the prepared hummus sit in the refrigerator for a day.
9
Serve with pita or fresh baguette.