Hummus with sesame oil
4 servings
70 minutes
Hummus is an iconic dish of Middle Eastern cuisine rooted in Jewish traditions. Its origins date back to ancient times when chickpeas were an accessible and nutritious food. Hummus with tahini is a delicate paste with a nutty aroma balanced by spices and fresh herbs. Coriander and cumin add zest, while cilantro refreshes the taste. This versatile dish can be spread on bread, used as a dip for vegetables, or served with meat. The thick consistency is adjusted with the cooking water from the chickpeas to achieve the perfect texture. Healthy and rich in protein and vitamins, hummus fits perfectly into a healthy diet. With its rich flavor and soft creamy structure, it becomes an integral part of festive and everyday tables.
1
Soak the chickpeas in cold water for 20-25 minutes. Then change the water, add a quarter of a peeled onion and chopped carrot to the chickpeas, and cook over medium heat. Boil the chickpeas for 40-50 minutes until ready.
- Chickpeas: 250 g
- Onion: 0.3 head
- Carrot: 1 piece
2
Meanwhile, roast the coriander seeds in a dry pan for 3-4 minutes, stirring. Add cumin and remove the spices from the heat.
- Coriander seeds: 1 teaspoon
- Cumin (zira): 0.5 teaspoon
3
Drain the water from the chickpeas and save it. Place the chickpeas in a blender bowl, add spices, cilantro, sesame oil, salt, and half of the water in which the chickpeas were cooked. Blend. If the mixture is too thick, add more water from the chickpeas.
- Chickpeas: 250 g
- Coriander seeds: 1 teaspoon
- Sesame oil: 4 tablespoons
- Salt: to taste