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Extra Smooth Sesame Hummus with Two Tahinis
Starter

Extra Smooth Sesame Hummus with Two Tahinis

2 h 30 minServes 8Nutri-Score B€€
from @mariuszmac2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • dried chickpeasGrains500 g
  • light mild tahini (stirred well in the jar)Pantry250 ml
  • dark roasted sesame tahini (stirred well in the jar)Pantry60 ml
  • lemon juice (freshly squeezed, plus extra for seasoning)Produce150 ml
  • garlic (small cloves, peeled)Produce2 pieces
  • cumin seeds (toasted and ground)Spices1 g
  • fine salt (or to taste)Spices10 g
  • baking sodaPantry5 g
  • water (for soaking and boiling)Other3 litres
  • chickpea cooking liquid (strained, some frozen into ice cubes or ice-cold)Other300 ml

per serving

Nutrition

376kcal

Carbs
40 g
Proteins
13 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Sieve
  • Frying pan
  • Mixing bowl
  • Colander

step by step

Method

  1. Soak the chickpeas

    • Cover the chickpeas with water and add half of the baking soda.
    • Boil for 3 minutes, turn off the heat and leave covered for one hour, or soak in cold water with the baking soda in the fridge for 8–12 hours.
    • Drain and rinse thoroughly.
    Step 1

  2. Cook the chickpeas until very soft

    • Cover with fresh water, about 5 cm above the chickpeas, and add the remaining baking soda.
    • Cook until completely soft, topping up the water and skimming off the foam and loose skins.
    • A chickpea should mash into a cream with no firm centre.
    Step 2

  3. Blend the chickpea purée

    • Reserve the cooking liquid and strain it.
    • Blend the warm chickpeas in batches with a few tablespoons of the cooking liquid until smooth.
    • Freeze part of the cooled cooking liquid into small cubes, or use ice-cold water, and cool the purée quickly in a shallow container in the fridge.
    Step 3

  4. Make the lemon garlic infusion and toast the cumin

    • Blend the garlic briefly into the lemon juice, then leave for 10–15 minutes and strain through a fine sieve, pressing out the liquid well.
    • Toast the cumin seeds in a dry pan just until fragrant, then grind them.
    Step 4

  5. Combine the tahinis

    • Stir each tahini thoroughly in its jar before measuring.
    • Combine both tahinis with the strained lemon juice and a few tablespoons of cold water to make a smooth cream.
    Step 5

  6. Blend the hummus

    • Add the chickpea purée, ground cumin and some of the salt to the tahini cream.
    • Blend for several minutes, gradually adding the frozen cooking liquid cubes or ice-cold water, counting all the liquid within the total amount.
    • Adjust the consistency, adding the liquid gradually rather than all at once.
    Step 6

  7. Season and serve

    • Season with the remaining salt and lemon juice.
    • The hummus should be soft and creamy, not stiff; it will thicken a little more in the fridge.
    Step 7
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