Summary

Ingredients

• 300 g dried chickpeas
• 1 tablespoon, heaped sesame paste (tahini)
• 3 tablespoon, heaped sesame seeds
• 2 lemon (s), organic, juice from both and zest from one
• 5 cloves garlic fresh,, extremely finely chopped or pressed
• 1 bunch parsley, smooth with stems, finely chopped
• 0.5 teaspoon ½ sugar, brown
• Oil, neutral (e.g. rapeseed oil)
• 2 tablespoon, heaped cumin powder
• 1 tablespoon, heaped curry powder
• 1 pinch saffron powder
• 1 small red hot chilli pepper, finely chopped
• 2 tablespoon, heaped paprika powder, noble sweet and hot pink, half and half
• Olive oil, virgin, cold-pressed
• 2 spring onions, cut into thin rings (including greens)
• 1 bunch radishes, thinly sliced
• caper apples, pickled whole
• Flatbread (s), fresh
• Salt and pepper, black, freshly ground

Print Recipe Pin Recipe

Instructions

1. The dry chickpeas are soaked in plenty of cold water overnight. It is important not to salt the water either for soaking or for boiling.
2. The next day I cook the chickpeas at a light simmer for about 2 hours. The variety I always buy is nice and soft. Just try it more often if you need a different cooking time. Now drain the chickpeas over a sieve and collect the cooking water.
3. Now put the chickpeas in a tall mixing bowl. Leave some of the chickpeas whole and set aside for decoration. Now 2/3 of the lemon juice (the rest is used for seasoning, if necessary), the grated lemon peel, the sesame paste, the garlic, chilli, curry, cumin, sugar, saffron and 4 tablespoon of the vegetable oil are added. Now add another glass (approx. 150 ml) of the chickpea cooking water. First coarsely puree with the magic wand. The consistency should still be very firm. Gradually add more cooking water until the desired smooth consistency is achieved. Season to taste with salt and black pepper fresh from the mill and lemon juice if necessary. Many people use white pepper (because of the color), but I find it musty and not very aromatic. When the taste “fits”, set aside for a quarter of an hour.
4. If you prefer to use a stand mixer, just put all the ingredients in it. Is also possible.
5. In a hot pan, the sesame seeds are roasted golden brown with frequent swirling without oil until an aromatic scent arises. Set aside and let cool. Now the parsley is finely chopped. With the stems, please, because they are even more aromatic than the leaves and give you that certain bite. Now stir the sesame seeds and half of the parsley thoroughly into the sauce. Put cling film on it and let it rest for two hours.
6. To serve, cut the spring onions into fine rings and the radishes into fine slices. Personally, I like to add whole caper apples. But it is not for everyone. The mixed paprika powder is thoroughly stirred into the olive oil.
7. Now the hummus is mixed again with some oil and cooking water, if necessary, if it should have become a little firmer again during the resting time. Arrange on a flat plate and decorate all around with the whole chickpeas, spring onions, radishes and, if necessary, caper apples. Sprinkle with the remaining parsley and then use a spoon to draw a trace of the pepper-oil mix over the hummus.
8. Fresh or baked flat bread goes well with it.