Hummus with Tahini

Summary

Ingredients

• 250 g chickpeas, dry
• 0.5 teaspoon ½ baking powder
• 100 ml tahini (sesame paste), untreated
• 150 ml water
• 1 ½ lemon (s), fresh
• 0.25 teaspoon ¼ cumin powder
• 1 clove garlic
• salt
• 1 tablespoon pine nuts
• 1 pinch (s) paprika powder, noble sweet
• 1 tablespoon olive oil
• Parsley, smooth, finely chopped
• some sambal oelek or harissa

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Instructions

1. The evening before, put the chickpeas in a larger saucepan with a lid and fill up with 3 liters of water so that it stands well above the chickpeas. Add the baking powder and mix well. Cover the pot with the lid and let the chickpeas steep all night.
2. The chickpeas triple in volume at night and soak up full of water, and the baking soda helps with this. Without baking soda, they stay small and take a lot more time to cook.
3. The next day, sieve the chickpeas and wash the pot and the chickpeas well. Put the chickpeas back in the pot, fill again with water far above the chickpeas and let them cook without a lid. When the water is boiling, reduce the heat to low and continue cooking, skimming off the foam that forms. Cook until the chickpeas are soft as butter.
4. Then rinse with cold water and let the water drain well. When the chickpeas are cold, place them in a bowl and add the sesame paste, 150 ml of water and the juice of the lemon. You can be careful with the lemon juice and add juice from just one lemon at the beginning, and if necessary, add the juice from the remaining half so that the chummus does not get very sour.
5. Add the garlic clove, salt and cumin powder and puree everything well with the magic wand to form a smooth, pliable paste. If necessary, add a little more water so that the paste doesn`t stay too stiff.
6. Try and improve the seasoning, then put in the refrigerator.
7. Now prepare the tahini sauce.
8. Toast the pine nuts a little in a pan without oil.
9. To serve, put 2 tablespoons of hummus each in deep plates and spread around the edge of the plate like a dike. Put 2 tablespoons of the prepared tahini sauce on top, sprinkle a little paprika powder around it, drizzle a little olive oil, garnish with the pine nuts and decorate with a little chopped parsley. Put a dollop of sambal oelek aside.
10. A salad of tomatoes, cucumber and onions, seasoned with lemon juice, salt, pepper, parsley, coriander and mint goes well with it. Olives, pickles, hot peppers and of course pita pockets are also served. You can also serve falafel and the meal is perfect. I also have a falafel recipe from me on this portal.
11. Remarks:
12. It is advisable to get 2 cans of sesame paste, because you can use tahini to correct the consistency and taste if something goes wrong.
13. Pure sesame paste, i.e. untreated, only mixed with lemon juice makes the paste impossible to process without water, because the lemon juice makes the tahini tough and it becomes hard as paste. So you always have to add water in the same amount as tahini to get a good sauce. During the night, the sesame paste soaks up the water and becomes a little stiff, so it is advisable to add a little more water the next day so that the sesame paste becomes more liquid.
14. And generally speaking, tahini tastes better when served the next day. But you have to taste it first and correct the seasoning.
15. And most importantly: the Turks eat tahini sweet with honey and pekmez. Pekmez is a powder made from ground grape seeds that make the tahini bitter. It is therefore advisable to read the list of ingredients on the label of the tahini glass before buying it, so that you do not have to experience any surprises due to the bitterness. It should be 100% sesame paste with no additives.

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