HUMMUS

HUMMUS

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Ingredients

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
Features:
  • Gluten Free
Cuisine:
    • Medium

    Ingredients

    Directions

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    I like the Middle Eastern Mezze or 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.

    1. Soak the chickpeas (approx. 200 g to allow for the weight intake during the soaking and cooking) overnight in cold water.
    2. Drain the water and cook in a lightly salted water until completely soft but still intact.
    3. Strain onto a tray and let the cool down until they are lukewarm
    4. 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.
    5. Add the rest of the water as needed to achieve the correct consistency. Season to taste
    6. 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.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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