- 300 grams chick peas cooked soft
- 170 grams tahini available in specialty stores
- 60 millilitres water
- 120 millilitres virgin olive oil
- 40 millilitres lemon juice
- white pepper from the mill
- paprika powder
I like the Middle Eastern Mezzeor appetizers. Mezze almost always consists, of Hummus (chickpea - sesame spread) and Babaganoush (eggplant- sesame dip) served with warm pita bread. Other items such as Sambousik (pastries filled with minced meat and nuts) Tabouleh (Cous cous and parsley salad) and more are also added, but Hummus and Babaganoush are omni present when Mezze is served.
The rich creamy sesame paste called Tahini is really the "main ingredient" in both spreads and the strong, nutty, almost smoky taste of it, is what makes this spread so flavorful and distinct.
- Soak the chickpeas (approx. 200 g to allow for the weight intake during the soaking and cooking) overnight in cold water.
- Drain the water and cook in a lightly salted water until completely soft but still intact.
- Strain onto a tray and let the cool down until they are lukewarm
- In a food processor combine all ingredients with 1/2 of the water and approx. 90 ml (3 fl oz) of virgin olive oil into a smooth hummus.
- Add the rest of the water as needed to achieve the correct consistency. Season to taste
- Place into the serving dish and refrigerate well. Just before serving, make a few grooves with the back of a spoon into the Hummus, drizzle with the remaining virgin olive oil and sprinkle with little paprika powder.