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monday 20 August 2018  
Home > Hummus recipes
07.05.2008 -cold starte - houmous


« Here is a slightly lighter version of this great oriental cuisine classic that we often find on the table at our favorite Lebanese restaurants. This chickpea purée is sure to be a hit while you or your guests nibble on appetizers.” » 
Type Cold starterside dish - dips - appetizer - chickpeas - cumin
Level of difficulty easy
Preparation time 1 hr 30 min
Origin Lebanon
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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


  • 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


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.


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See Also :
Appetizer recipes  Appetizer recipes
Chickpeas recipes  Chickpeas recipes
Cumin recipes  Cumin recipes
Dip recipes   Dip recipes
Entree recipes  Entree recipes
Side dish recipes  Side dish recipes
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