Humus is an oriental specialty made from pureed chickpeas or field beans, sesame puree, olive oil, lemon juice, sea salt and spices such as garlic, pepper and occasionally cumin. It is ideal as a spread or dip. There are no limits to your taste buds when it comes to ingredients – try out which combinations are perfect for you.
- 1 cup of chickpeas
- 3 cups of water
- 1 strip of kombu seaweed
- 1-2 cloves of garlic – as you like
- 2 lemons – squeezed
- 1 tbsp umeboshi vinegar
- 1 teaspoon sesame puree (tahini)
- 1 teaspoon olive oil
- ½ teaspoon cumin
- ¼ teaspoon sea salt
Simmer the chickpeas with kombu and 3 cups of fresh water in a saucepan for 1 hour.
After 1 hour you add the sea salt and let it simmer for another 30 minutes.
Notice : Salt prevents the beans from softening during cooking – therefore it is only added towards the end. Kombu, on the other hand, supports softening.
Puree the chickpeas together with the kombu and the remaining liquid in a blender or kitchen utensil of your choice. If the consistency is too firm, add a little more water.
The pureed porridge is mixed with tahini, olive oil and lemon juice to a cream. Then it is seasoned with crushed garlic, cumin, pepper and salt – stirred until smooth.
The surface is usually grooved or indented with the bottom of a spoon so that olive oil is poured into it. Finally, the whole thing is sprinkled with parsley or basil, cumin and pepper.
- Tip 1: If you use dried chickpeas, soak them overnight.
- Tip 2: Humus will keep for several days in the refrigerator – depending on the ingredients, the aroma can gain in intensity