Chickpea and tahini hummus

Hummus (chickpea and tahini cream)

Hummus be tahini or chickpea and tahini cream, today so fashionable during the aperitif and among vegetarians and vegans. A Middle Eastern recipe, born in Lebanon but spread throughout the Arab world and beyond, which is now easily found in Italy:. Easy to prepare, rich in protein and good fat due to the presence of sesame and extra virgin olive oil, is widely used during aperitifs among friends along with other sauces such as the Greek tzatzichi sauce (yogurt and cucumber)  or baba ganoush, a delicious AUBERGINE CREAM AND YOGURT. Traditionally served with pita bread or Arabic bread, a low bread, round and yeast, perfect to be rolled up and stuffed.

The simplicity of chickpea and tahini hummus is only apparent. It actually takes a lot of balance in the doses, because sesame cream (which in Italy is called tahini but that we should more properly call tahina to female) has a very strong taste and a slightly bitter aftertaste. Is, if badly dosed, can overpower the delicate taste of chickpeas. Yet, Tahina must be of good quality: now you find it quietly in all the supermarkets, But my favorite tahina I'll take it on Amazon. I always keep an escort also because it is the main ingredient of my SESAME AND TAHINI BISCUITS, so crumbly that one pulls the other. And for TAHINI TRUFFLES AND SALT FLOWERS, delicious.

My tips for a perfect chickpea and tahini hummus

You can use precoed chickpeas or dried chickpeas, kept soaking for at least 24 hours and then cooked. Remember that 100 grams of dried chickpeas, kept soaking and boiled, correspond to about 300 grams of chickpeas already cooked. It is essential to skip the chickpeas already cooked in extra virgin olive oil for a few minutes, with a pinch of salt and pepper: this way they take a tastier and more decided taste. I prepared it both ways, both with dried chickpeas and pre-cooked. There are no big differences, especially if you then season the chickpeas in a pan. Among the most used spices when making hummus are coriander, cumin, parsley, garlic (absolutely obligatory), the paprika. You can use all or part of them. I unfortunately have a devastating aversion to coriander and cumin, but you use them.

Now, the best advice I can give you is: don't be lazy and remove the peel of chickpeas after you have cooked them. Once lukewarm, part of the outer pelicine will leave spontaneously. The one that doesn't go away, you can take it off just by slightly rubbing the chickpea between your fingers. Eliminating the pelicin makes the difference between a hummus a little’ lumpy and unpleasant in the mouth, and a smooth and perfect cream, like silk.

I also fried some chickpeas to make it crispy and garnish the hummus along with paprika, parsley and toasted sesame.

How to prepare tahina at home

If you want, you can make sesame cream in the house. To prepare about 250 grams (higher dose than you need, but you can keep it in the refrigerator), you need 220 grams of sesame seeds and 40 millilitres of sesame oil or sunflower oil. Toast the sesame seeds in the pan, over low heat and stirring often, until they have become shiny and slightly oily. Put the seeds in a blender, Add the oil and blend until thick and homogeneous. I advise you to blend 'pulsé', turning the blender on and off, so that the essential oils of sesame don't heat up too much. Pass the sieve sesame cream to get a creamy and smooth tahina.

How to accompany hummus

The worthy accompaniment of hummus is pita bread or Arabic bread: a flat bread, round and yeast, so soft that you can roll it up and that you can easily stuff it. You will find the recipe within a couple of days on the site, but if you're in a hurry you can use the CHAPATI Indian. Do not forget to have a look at all my RECIPES WITH CHICKPEAS. Now I wish you a good day.

Hummus (chickpea and tahini cream)


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  • 600 grams of cooked chickpeas or 200 grams of dried chickpeas to soak
  • 100-130 grams of tahina
  • the juice of a lemon
  • salt and pepper, to taste
  • 40 milliliters of olive oil
  • 2 cloves of garlic
  • chopped parsley, to taste
  • paprika (sweet or spicy), to taste
  • cumin or coriander (if you like)


HUMMUS WITH DRIED CHICKPEAS: at least 24 hours before preparing the hummus, soak the dried chickpeas in a large bowl with plenty of cold water. The following day, chickpeas will have absorbed the water by rehydrating and will be increases in volume. Wash them and boil them in plenty of water (I also put a piece of carrot, celery and onion to flavor the broth). Add salt only at the end of cooking. Chickpeas should be tender. Drain the chickpeas while preserving a little’ of the cooking water. Part of the skins will go away during cooking, the others eliminate them by slightly rubbing the chickpeas between your fingers. If it doesn't bother you a little consistency’ more grainy, you can also blend them leaving the skins.

HUMMUS WITH PRECOTTI CHICKPEAS. I suggest you drain the chickpeas from the jar, wash them under running water and boil them for 10 minutes in lightly salted water. Keep a little’ boiling water and proceed with the recipe.

Hummus (chickpea and tahini cream)

Put the chickpeas in a blender with the extra virgin olive oil, tahini, garlic and lemon juice (don't put it all, taste to find the level of acidity you taste). Blend until smooth, gradually adding a little’ cooking water of chickpeas to get the density you prefer. The hummus must be consistent, dense and creamy: you have to pick it up with bread, so it doesn't have to run. When you have reached the desired density, add salt and a pinch of pepper.

Separate doses, the taste of chickpea and tahini hummus must please you: if you want to put more lemon, more salt or more tahini do it. Taste to check the taste, to see if you like it. Put the hummus in a bowl, cover with food film and refrigerate for about an hour, so that the flavors can blend.

Before serving hummus, sprinkle with chopped parsley or coriander, some’ sweet or spicy paprika, extra virgin olive oil. I also added crispy fried chickpeas and toasted sesame. Is’ yummy, Believe me. Bon appétit!

THE PAIRING: Altemasi Trento Doc, millesimato (vintage 2011), produced by Cantina Cavit. A classic sparkling wine method, produced with 100% Chardonnay grapes, that won't disappoint, especially with this recipe. Its fresh citrus scents, its particularly elegant perlage and light toasting notes mix with the complexities of hummus. Absolutely to try.

Chickpea and tahini hummus
Chickpea and tahini hummus

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