Hummus! Who doesn’t love it? Chickpeas can be a playground for a variety of flavours. It is you who decides whether we’re playing croquet or quidditch. For now, we want to go back to the roots and have a look at the traditional recipe through my lens.
Serves 4. Preparation time: 30 min, Cooking time 1 1/2 hours (or less with an instant pot), plus overnight soaking
- 200 g chickpeas, soaked overnight
- 5 garlic cloves, peeled
- 1 tsp ground cumin
- 80 ml tahini
- 60 ml lemon juice
- 1tbsp sumac
- 1/2 tsp dried chilli flakes
- 6 flat-leaf sprigs, finely sliced
Drain the soaked chickpeas and cook them in fresh water for about 1 1/2 hours until soft. Drain and mix them in a food processor with the garlic, tahini, cumin and lemon juice. Adding water will not only loosen the hummus but also brighten up the colour. If you like, add water (olive and sesame oil are common as well) until you’re pleased with your hummus. Sprinkle with the sumac and chilli flakes.