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Hummus - Middle Eastern chickpea puree

L ' Hummus is one of the most typical dishes of the cuisine of the Middle East : served primarily as a starter , is very common in Lebanon, Syria and Israel.

I've eaten for the first time thanks to Mauro many years ago, then I recovered and continued to appreciate through Hakim (chef and owner of a diner Syrian-Lebanese Pisa ) what makes him really good.

Today I had the wish to prepare myself, and after asking a little help 'to Google and a bit' to Mauro here's my recipe (no longer secret) and the report of the results.

Serves 2:

• 250 grams of cooked chickpeas (you can predict in a jar, or cook your own) and drained. The
• juice of 1 lemon 2 garlic cloves (depending on the tastes .. but 2 is a fair compromise between taste and desire to kill his partner)
• 2-3 tablespoons Tahina (it is a sauce made of sesame seeds, find it stores that sell ethnic foods in supermarkets or well-stocked).
• half cup of finely chopped parsley
• 2-3 tablespoons of olive oil
• salt, black pepper and / or cumin to taste.

Procedure:

Let's start with chick peas, if you have little desire to hurry or mad you can safely leave those cooked in the can. But if you want to obtain a more tasty items from the dry, the night before, put them to soak with baking soda for a couple of hours, then rinse them and put them back to soak in clean water for another 2-3 hours. Then cook in a pressure cooker for 45 minutes (or regular pot for 90) with garlic, bay leaves and pepper black, but no salt!

said that, now, in one way or another you have the cooked chickpeas! Let's go.

You start by putting in a blender (the mill to understand) the juice of lemon, Tahini, garlic and olive oil .. and chop it all with increasing speed for a few minutes.

Now, as the sound goes, you slowly add the drained chickpeas and chopped it all at high speed. If the mixture becomes too thick (according to your taste) you can make it liquid to the point right system with oil or cooking water from the chickpeas.
Now season with salt, pepper and cumin. Now

last stage agiungete half of the parsley and mix the rest, but no chop further given that the humus must not turn green!

Here .. The hummus is now ready.
Let him rest a bit 'and then serve on a platter (or serving sporzionato for each diner) sprinkled over the rest of the chopped parsley and a drizzle generously with good olive oil.

Tradition wants to eat it with unleavened bread or pita.

From my little experience I have learned that the most critical ingredient is the lemon juice.
put too little or too much can really change the final result always depends on how you like it .. If more subtle or more sour flavor and firm. I found recipes for 250g of chickpeas parlavno of 2 lemons. For my taste a is more than enough.

I am satisfied with the result .. You can also request to Pierre and Sabrina they think and feel.