Hummus with sesame paste, cumin, garlic, lemon juice and olive oil
8 servings
120 minutes
Hummus is an ancient dish with roots in the Middle East and Jewish cuisine. Its velvety texture and rich flavor make it an ideal snack or complement to main dishes. Chickpeas, the main base of hummus, give it a creamy tenderness, while tahini enhances the nutty notes. Cumin and garlic add spiciness, and lemon juice brings a refreshing tang. Olive oil completes the composition, adding smoothness and depth of flavor to the dish. Hummus can be served with flatbreads, fresh vegetables, or used as a dip. It’s not just food — it’s a tradition that brings generations together at one table.
1
Chickpeas need to be soaked overnight (at least 6 hours).
- Chickpeas: 267 g
2
Boil until ready in a small amount of water with a pinch of baking soda (this will make the peas softer).
- Chickpeas: 267 g
3
Then make a puree from chickpeas and add sesame paste, minced garlic, and cumin.
- Chickpeas: 267 g
- Tahini: 4 tablespoons
- Garlic: 1.5 clove
- Ground cumin: 1.5 teaspoon
4
Squeeze lemon juice into a puree and pour in olive oil in a thin stream. The amount of oil affects the consistency of the hummus - more or less creamy.
- Lemon: 1.5 piece
- Olive oil: 4.5 tablespoons
