Hummus

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Ingredients

Serves 4

• ¾ lb (350 g) chickpeas
• 3 ¼ cups (75 cl) chicken bouillon
• 3 garlic cloves
• 1 white onion
• 6 black peppercorns
• 3 cloves
• ½ tsp cumin
• extra-virgin olive oil
• 2 peppermint leaves
• 1 tbsp sesame seeds
• 1 lemon
• salt, pepper

Preparation

• Soak the chickpeas for 12 hours in cold water to hydrate them
• Peel and coarsely chop the garlic cloves
• Peel and chop the onion
• Squeeze the lemon and save all the juice
• Heat a splash of oil in a browning skillet at medium heat
• Add the chopped garlic and onion and cook without browning for 4 minutes
• Stir continuously
• Add the chickpeas which you have previously drained.
• Pour in the chicken bouillon that you have previously heated
• Add the peppercorns and the cloves that you have already sealed in a small cheesecloth bag
• Increase heat and bring to boiling
• Reduce heat and let simmer for 1 hr 15 min to 1 hr 30 min. Cooking is finished when the chickpeas have become very tender
• Drain the chickpeas and remove the bag containing the cloves and pepper
• Peel the chickpeas by taking off the fine film that surrounds them
• Place the chickpeas and the lemon juice in an electric mixer
• Mix in blender until smooth
• Thin the purée with 1 to 2 tablespoons of the bouillon. The purée should end up very creamy
• Add 5 cl of olive oil and the powdered cumin
• Mix well and adjust seasoning with salt and pepper
• Serve in a dish and garnish with the sesame seeds and mint leaves

Suggestion

This version of the recipe is slightly modified so as to obtain a lighter purée. Hummus traditionally contains tahini, a purée made from sesame seeds.

I suggest you serve this dish as an appetizer along with Lebanese pita bread or raw vegetables that you can dip with. And of course, it also makes for a great accompaniment to grilled meats, falafel and any other Lebanese delicacies.